📝 About This Recipe
Beg Wot is a cornerstone of Ethiopian festive dining, featuring succulent morsels of lamb slow-simmered in a rich, complex sauce of caramelized onions and fiery Berbere spice. This soul-warming stew is defined by its deep mahogany color and the luxurious addition of Niter Kibbeh (spiced clarified butter), which imparts a silky texture and unmatched depth. It is a labor of love that perfectly balances heat, earthiness, and the tender sweetness of grass-fed lamb.
🥗 Ingredients
The Meat
- 2 pounds Lamb shoulder or leg (cut into 1-inch cubes, excess fat trimmed)
- 1 tablespoon Lemon juice (to rinse and prep the meat)
The Base and Spices
- 4 cups Red onions (very finely minced, almost to a pulp)
- 1/3 cup Berbere spice blend (adjust based on heat preference)
- 1/2 cup Niter Kibbeh (Ethiopian spiced clarified butter)
- 2 tablespoons Garlic (minced into a paste)
- 1.5 tablespoons Ginger (freshly grated)
- 1 teaspoon Mekelesha spice blend (finishing spice containing cardamom, cloves, and cinnamon)
Liquids and Seasoning
- 2-3 cups Beef or Lamb stock (low sodium, kept warm)
- 1 tablespoon Tomato paste (optional, for added body)
- to taste Salt (be generous as onions and lamb absorb a lot)
- as needed Water (to prevent sticking during onion caramelization)
👨🍳 Instructions
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1
Prepare the lamb by tossing the cubes with lemon juice and a pinch of salt. Let it sit for 10 minutes, then rinse with cold water and pat thoroughly dry with paper towels.
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2
In a heavy-bottomed pot or Dutch oven, add the finely minced onions. Cook them over medium heat without any oil or butter for 15-20 minutes. Stir frequently to prevent burning, adding a tablespoon of water if they stick.
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3
Once the onions have reduced significantly and turned a deep translucent gold, add the Niter Kibbeh. Stir well to incorporate the fats with the onion base.
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4
Add the Berbere spice blend to the onion and butter mixture. Toast the spice for 5-8 minutes on low heat, stirring constantly. This 'blooming' process is essential to remove the raw edge of the chili.
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5
Stir in the garlic, ginger, and tomato paste. Sauté for another 2-3 minutes until the aromatics are fragrant and the mixture looks like a thick, dark red paste (Kulet).
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6
Add the lamb cubes to the pot. Increase the heat to medium-high and sear the meat for about 5 minutes, ensuring every piece is coated in the spicy base.
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7
Pour in 2 cups of the warm stock. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
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8
Cover the pot with a tight-fitting lid and simmer for 45-60 minutes. Check every 15 minutes, adding more stock if the sauce becomes too thick or begins to stick.
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9
Once the lamb is fork-tender and the sauce has reached a thick, stew-like consistency where the oil begins to separate at the top, stir in the Mekelesha spice blend.
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10
Taste and adjust the seasoning with salt. Let the stew rest off the heat for 10 minutes before serving to allow the flavors to fully settle.
💡 Chef's Tips
The secret to a great Wot is the onions; they must be minced very finely and cooked until they lose their structure to create the thick sauce. If you cannot find Niter Kibbeh, you can substitute with Ghee mixed with a pinch of cardamom and fenugreek. Always use fresh Berbere; if your spice blend is old, the stew will taste dusty rather than vibrant. Don't rush the simmering process; the lamb needs time to break down its connective tissue to become melt-in-your-mouth tender. If the stew is too spicy, add a little more Niter Kibbeh or a splash of water to mellow the heat.
🍽️ Serving Suggestions
Serve traditionally on a large platter of Injera (sour fermented flatbread) used as both plate and utensil. Pair with Gomen (Ethiopian collard greens) to provide a refreshing, earthy contrast to the spicy lamb. Include a side of Ayib (Ethiopian soft cheese) or Greek yogurt to help cool the palate between bites. A glass of Tej (Ethiopian honey wine) or a bold, fruity red wine like Syrah complements the spices beautifully. Finish the meal with a traditional Ethiopian coffee ceremony for the ultimate authentic experience.