📝 About This Recipe
Beg Alicha is a sophisticated, turmeric-infused lamb stew that represents the gentler side of Ethiopian cuisine. Unlike its fiery cousin, Doro Wat, this dish relies on the richness of Niter Kibbeh (spiced clarified butter) and the aromatic warmth of ginger and garlic to create a deeply comforting flavor profile. Tender morsels of lamb are slow-simmered until they melt in your mouth, resulting in a golden, silky sauce that is as beautiful as it is delicious.
🥗 Ingredients
The Meat
- 2 pounds Lamb shoulder or leg (cut into 1-inch cubes, excess fat trimmed)
- 1 tablespoon Lemon juice (to clean and prep the meat)
The Aromatics
- 3 large Red onions (very finely minced, almost to a paste)
- 2 tablespoons Garlic (freshly minced)
- 1.5 tablespoons Fresh ginger (peeled and finely grated)
- 4 tablespoons Niter Kibbeh (Ethiopian Spiced Butter) (can substitute with ghee if unavailable)
Spices and Liquid
- 1.5 teaspoons Turmeric powder (for that iconic golden color)
- 1/2 teaspoon Korerima (Black Cardamom) (ground)
- 1/2 teaspoon Mekelesha spice blend (optional, for finishing)
- 3 cups Water or Beef stock (as needed for simmering)
- 1 teaspoon Salt (adjust to taste)
The Finish
- 2-3 pieces Green chili peppers (whole or slit, for aroma rather than heat)
👨🍳 Instructions
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1
Begin by prepping the lamb. Toss the cubed lamb with lemon juice and a pinch of salt, let it sit for 5 minutes, then rinse with cold water and pat dry. This is a traditional step to ensure a clean flavor.
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2
In a heavy-bottomed pot or Dutch oven, add the finely minced onions over medium heat. Do not add oil yet! Cook the onions dry, stirring frequently for 10-15 minutes until they are soft and translucent, and their moisture has evaporated.
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3
Add the Niter Kibbeh to the onions. Let the butter melt and sizzle, allowing the onions to sauté in the spiced fats for another 5 minutes until they begin to turn a light golden brown.
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4
Stir in the minced garlic and grated ginger. Cook for 2-3 minutes until the raw aroma disappears and the kitchen smells fragrant.
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5
Add the turmeric powder and ground korerima. Stir constantly for about 1 minute to 'toast' the spices in the butter, which intensifies the color and flavor of the Alicha.
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6
Increase the heat slightly and add the lamb cubes to the pot. Brown the meat for about 5-7 minutes, stirring to coat every piece with the golden onion and spice mixture.
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7
Pour in enough water (or stock) to just cover the meat. Bring the liquid to a gentle boil.
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8
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer. Let the stew cook for 45-60 minutes, or until the lamb is fork-tender.
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9
Check the pot every 15 minutes. If the sauce looks too thin, simmer with the lid slightly ajar. If it looks too dry, add a splash more water.
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10
Once the meat is tender, stir in the salt and the whole green chilies. The chilies should soften but not break, adding a floral aroma without making the stew spicy.
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11
If using Mekelesha (finishing spice), sprinkle it over the top and stir gently. Let the stew rest off the heat for 5 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
The secret to a great Alicha is the 'dry-cooking' of the onions; don't rush this step as it builds the base texture. If you cannot find Niter Kibbeh, make a quick version by melting butter with a pinch of cumin, cardamom, and fenugreek. Always use fresh ginger and garlic rather than jarred pastes for the most vibrant flavor. For an even richer stew, you can leave a few bones in with the lamb meat during the simmering process. If the sauce is too thin at the end, mash a few pieces of the onion against the side of the pot to thicken it naturally.
🍽️ Serving Suggestions
Serve hot on a large platter lined with fresh, tangy Injera (Ethiopian flatbread). Pair with Gomen (collard greens) and Misir Wat (red lentils) for a complete Ethiopian veggie and meat combo. A side of Ayib (Ethiopian soft cheese) provides a cool, creamy contrast to the warm spices. Enjoy with a glass of Tej (Ethiopian honey wine) or a light, crisp lager. Traditionally eaten with your hands using pieces of Injera to scoop up the meat and sauce.