📝 About This Recipe
Fiyel Alicha is a sophisticated, soul-warming Ethiopian stew that celebrates the delicate flavor of goat meat without the heat of berbere spice. This 'alicha' (mild) preparation relies on the golden hue of turmeric, the aromatic depth of ginger and garlic, and the rich, nutty finish of niter kibbeh (spiced clarified butter). It is a staple of Ethiopian festive celebrations, offering a tender, melt-in-your-mouth texture that perfectly balances savory and earthy notes.
🥗 Ingredients
The Meat
- 2 pounds Goat meat (bone-in, cut into 1.5-inch cubes)
- 1 tablespoon Lemon juice (for cleaning the meat)
The Aromatic Base
- 3 large Red onions (finely minced or pulsed in a food processor)
- 1/2 cup Niter Kibbeh (Ethiopian spiced clarified butter)
- 2 tablespoons Garlic (freshly minced)
- 1.5 tablespoons Ginger (freshly grated)
Spices and Liquids
- 1 teaspoon Turmeric powder (for the signature golden color)
- 1/2 teaspoon Mekelesha spice blend (optional, a finishing spice of cardamom, cloves, and cinnamon)
- 1 teaspoon Salt (adjust to taste)
- 3-4 cups Water (as needed for simmering)
Vegetables and Finishers
- 2-3 pieces Jalapeño peppers (deseeded and sliced lengthwise)
- 2 medium Potatoes (peeled and cubed (optional))
👨🍳 Instructions
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1
Prepare the goat meat by rinsing it with water and a tablespoon of lemon juice. Pat dry and set aside.
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2
In a large, heavy-bottomed pot (a Dutch oven is ideal), add the minced onions. Cook them over medium heat without any oil or butter for about 10-15 minutes, stirring frequently to prevent burning. This 'dry sweating' process removes the raw onion bite and develops sweetness.
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3
Once the onions are soft and translucent, add the Niter Kibbeh. Stir well until the butter is melted and the onions begin to sizzle.
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4
Add the garlic and ginger to the pot. Sauté for 2-3 minutes until the aroma fills your kitchen.
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5
Stir in the turmeric powder. This will give the stew its characteristic vibrant yellow color. Cook for 1 minute to toast the spice.
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6
Add the goat meat to the pot. Increase the heat slightly and sear the meat for about 5-7 minutes, stirring to ensure the onions and spices coat every piece.
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7
Pour in enough water to just cover the meat (about 3 cups). Bring the mixture to a boil.
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8
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer. For goat meat, this usually takes 60 to 75 minutes. The meat should be very tender and starting to pull away from the bone.
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9
If you are using potatoes, add them to the pot 20 minutes before the meat is finished cooking.
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10
Check the consistency. If the sauce is too thin, simmer uncovered for the last 10 minutes. If it's too thick, add a splash of water.
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11
Stir in the salt and the Mekelesha spice blend (if using) during the final 5 minutes of cooking.
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12
Add the sliced jalapeños just before turning off the heat. They should soften slightly but retain their bright green color and provide aroma rather than heat.
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13
Let the stew rest for 10 minutes off the heat. This allows the flavors to settle and the Niter Kibbeh to rise slightly to the surface, creating a beautiful sheen.
💡 Chef's Tips
Use bone-in goat meat for the best flavor; the marrow enriches the sauce as it simmers. If you cannot find Niter Kibbeh, you can use ghee infused with a pinch of cardamom and fenugreek. Don't rush the onions; the secret to a great Alicha is the long, slow reduction of the onion base. If goat is unavailable, lamb is an excellent substitute that mimics the fatty, tender profile needed for this dish. Always serve at room temperature or warm, never piping hot, to allow the delicate spices to be tasted.
🍽️ Serving Suggestions
Serve traditionally on a large platter of Injera (sour fermented flatbread). Pair with a side of Gomen (collard greens) or Atakilt Wat (cabbage and carrots) for a balanced meal. Enjoy with a glass of Tej (Ethiopian honey wine) to complement the savory notes. A side of Ayib (Ethiopian fresh cheese) provides a cooling contrast to the rich meat. Finish the meal with a traditional Ethiopian coffee ceremony.