📝 About This Recipe
A sophisticated and comforting staple of Ethiopian home cooking, Minchet Abish Alicha is a golden-hued minced beef stew characterized by its mild, buttery profile. Unlike its fiery counterpart (Key Wot), this version relies on the aromatic depth of turmeric, ginger, and garlic, simmered slowly to achieve a melt-in-your-mouth texture. It is a celebratory dish that showcases the delicate side of Ethiopian spices, making it perfect for those who prefer a rich flavor without the heat of chili peppers.
🥗 Ingredients
The Meat Base
- 1.5 pounds Lean Ground Beef (finely minced or ground twice for a smoother texture)
- 1/2 cup Water (for initial meat breakdown)
The Aromatics
- 3 large Red Onions (very finely minced or pulsed in a food processor)
- 1/2 cup Niter Kibbeh (Ethiopian Spiced Clarified Butter) (essential for authentic flavor; can substitute with ghee)
- 2 tablespoons Garlic (freshly minced to a paste)
- 1.5 tablespoons Ginger (freshly grated)
Spices and Seasoning
- 1 tablespoon Turmeric Powder (provides the signature golden Alicha color)
- 1/2 teaspoon Abish (Fenugreek Powder) (the namesake ingredient; adds a nutty, maple-like aroma)
- 1/2 teaspoon Mekelesha (Ethiopian Finishing Spice) (optional; a blend of cardamom, cloves, and cinnamon)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Finishing Touches
- 1 cup Beef Broth (low sodium)
- 4-6 pieces Hard-Boiled Eggs (peeled and lightly scored with a knife)
- 2 pieces Jalapeño Peppers (deseeded and sliced lengthwise for aroma, not heat)
👨🍳 Instructions
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1
In a large, dry Dutch oven or heavy-bottomed pot, add the finely minced onions. Cook over medium heat, stirring frequently, for 10-15 minutes without any oil or butter. The goal is to sweat the moisture out until the onions are soft and translucent but not browned.
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2
Once the onions are dry and soft, add the Niter Kibbeh (spiced butter). Stir well to combine and let the onions sauté in the butter for another 5 minutes until fragrant.
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3
Add the garlic and ginger paste to the onion mixture. Sauté for 2-3 minutes, ensuring the garlic doesn't burn.
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4
Stir in the turmeric powder and fenugreek (abish). This will turn the base into a vibrant yellow paste. Cook for 2 minutes to toast the spices.
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5
In a separate bowl, mix the raw ground beef with 1/2 cup of water. Use your hands or a fork to break up any clumps until it forms a loose slurry. This prevents the meat from clumping into large chunks in the stew.
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6
Add the beef mixture to the pot. Increase the heat slightly and stir constantly for 5-7 minutes until the beef is fully browned and integrated into the onion base.
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7
Pour in the beef broth. Bring the mixture to a gentle boil, then reduce the heat to low.
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8
Cover the pot and simmer for 20-25 minutes. The stew should thicken, and the flavors should meld into a rich, velvety consistency.
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9
Gently nestle the peeled hard-boiled eggs into the stew. The scoring on the eggs allows the sauce to penetrate the whites.
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10
Add the sliced jalapeños, salt, black pepper, and the Mekelesha spice (if using). Cover and simmer for a final 5 minutes.
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11
Check the consistency; if it's too thick, add a splash of water. If too thin, simmer uncovered for a few minutes. The final dish should be moist but not soupy.
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12
Remove from heat and let the stew rest for 5 minutes before serving to allow the spiced butter to rise slightly to the surface.
💡 Chef's Tips
For the most authentic texture, use a food processor to mince your onions until they are almost a pulp; this creates the signature thick sauce. Don't skip the water-meat slurry step! It ensures the beef is fine and delicate rather than chunky like a Bolognese. If you cannot find Niter Kibbeh, make a quick version by simmering butter with a pinch of cardamom, fenugreek, and turmeric. The Abish (fenugreek) is potent; stick to the measured amount as too much can make the dish taste bitter. Always score your hard-boiled eggs with 3-4 shallow vertical slits so they soak up the beautiful golden sauce.
🍽️ Serving Suggestions
Serve traditionally atop a large piece of Injera (Ethiopian sourdough flatbread) to soak up the juices. Pair with a side of Gomen (collard greens) and Ayib (Ethiopian fresh cheese) for a balanced platter. A crisp, dry white wine like a Chenin Blanc or a light Ethiopian honey wine (Tej) complements the buttery flavors. For a non-traditional twist, this stew is also delicious served over basmati rice or with warm crusty bread. Serve with a side of fresh tomato and onion salad (Timatim Selata) to provide a bright, acidic contrast.