📝 About This Recipe
Experience the soul of Ethiopian hospitality with Key Beg Wot, a robust and fiery lamb stew characterized by its deep mahogany color and complex layers of spice. This traditional dish centers on the slow caramelization of red onions and the bold heat of Berbere, a signature Ethiopian spice blend. Tender morsels of succulent lamb melt into a rich, buttery sauce, creating a sensory journey that is both comforting and exhilarating.
🥗 Ingredients
The Aromatics
- 4 large Red Onions (very finely minced, almost to a pulp)
- 2 tablespoons Garlic (freshly minced)
- 1.5 tablespoons Ginger (freshly grated)
The Spice and Fat
- 1/2 cup Niter Kibbeh (Ethiopian spiced clarified butter)
- 1/3 cup Berbere Spice Blend (adjust based on heat preference)
- 2 tablespoons Vegetable Oil (optional, to help prevent sticking)
The Protein and Liquid
- 2 pounds Lamb Shoulder or Leg (cut into 1-inch cubes, fat trimmed)
- 2-3 cups Beef or Vegetable Stock (low sodium, kept warm)
- 1 tablespoon Tomato Paste (for added body and acidity)
The Finishing Touches
- 1/2 teaspoon Mekelesha (Ethiopian finishing spice blend (optional))
- to taste Salt (kosher or sea salt)
👨🍳 Instructions
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1
Place the finely minced red onions in a heavy-bottomed pot or a traditional Dutch oven over medium heat. Cook them dry (without oil or butter) for 15-20 minutes, stirring frequently to prevent burning, until they have lost most of their moisture and turned a deep translucent purple.
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2
Once the onions are dry and slightly caramelized, add the vegetable oil and half of the Niter Kibbeh. Stir well to incorporate.
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3
Add the Berbere spice blend to the onion mixture. Toast the spices for 5-8 minutes on low-medium heat. If the mixture becomes too dry or begins to stick, add a tablespoon of water or stock at a time. This step is crucial for developing the deep, non-bitter flavor profile.
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4
Stir in the minced garlic, grated ginger, and tomato paste. Cook for another 2-3 minutes until the raw smell of the aromatics disappears.
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5
Add the cubed lamb to the pot. Stir thoroughly to ensure every piece of meat is coated in the thick, spicy onion paste (the 'kulet').
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6
Sear the lamb with the aromatics for about 10 minutes, allowing the juices of the meat to mingle with the spices.
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7
Pour in enough warm stock to just cover the meat. Bring the stew to a gentle simmer.
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8
Cover the pot with a tight-fitting lid and reduce the heat to low. Let it simmer for 45-60 minutes, or until the lamb is fork-tender.
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9
Check the pot every 15 minutes, stirring to ensure the bottom doesn't scorch and adding a splash of stock if the sauce becomes too thick.
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10
Once the meat is tender, stir in the remaining Niter Kibbeh and the Mekelesha (if using). This adds a fresh layer of aroma and a glossy finish to the sauce.
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11
Season with salt to taste. Let the stew sit uncovered for 5 minutes; the oil (kibbeh) should begin to rise to the top, which is a sign of a perfectly cooked Wot.
💡 Chef's Tips
The secret to a great Wot is the onions; they must be minced very finely and cooked down until they almost dissolve into a jam-like consistency. If you cannot find Niter Kibbeh, you can use clarified butter (ghee) infused with a pinch of cardamom, fenugreek, and cumin. Control the heat by adjusting the Berbere; if you prefer it milder, substitute some of the Berbere with smoked paprika. Always use warm stock or water when topping up the stew to maintain a consistent cooking temperature for the lamb. This dish actually tastes better the next day as the spices have more time to penetrate the meat.
🍽️ Serving Suggestions
Serve hot on top of a large piece of Injera (Ethiopian sourdough flatbread) to soak up the juices. Pair with a side of Gomen (collard greens) or Ayib (Ethiopian fresh cheese) to balance the heat. A crisp, dry honey wine (Tej) or a light lager complements the spicy profile beautifully. Include a side of 'Kachumbari' style tomato and onion salad for a refreshing acidic crunch. Always serve family-style, intended to be eaten with your hands using pieces of Injera as utensils.