Dinner · 75 min · ethiopian

Yebeg Alicha

An Ethiopian dinner built around lamb shoulder and yellow onions — on the table in 75 minutes.

Ingredients

• 3 lb Lamb shoulder
• 3 Yellow onions
• 1/3 cup Niter kibbeh
• 5 cloves Garlic
• 1 tbsp Ginger
• 1 tbsp Turmeric
• 1 tsp Rosemary
• 2 cups Beef stock
• 2 tbsp Lemon juice
• 1 tsp Salt

Steps

1. Cut the lamb into large chunks and brown hard in batches until crusted, 10 minutes. Set aside — the browning builds the stew's depth.
2. Dry-cook the minced onions 10 minutes until golden; add the niter kibbeh, garlic, ginger, turmeric, and rosemary for 3 minutes.
3. Return the lamb with the stock. Cover and braise on low 50 minutes until the lamb is spoon-tender.
4. Uncover and simmer 10 minutes to thicken the golden sauce. The fat should glisten on the surface.
5. Stir in the lemon juice, taste for salt, and serve on injera with gomen alongside.

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