Lamb with Rosemary (Yebeg Alicha)

Lamb with Rosemary (Yebeg Alicha)

Tender lamb simmers in a mild golden stew of onions, garlic, and rosemary.

Total 1 hr 50 min Makes 4 servings Calories 520/serving

Dietary

Wheat free, Nut free, Halal

Allergens

Dairy, Red meat

This Ethiopian-style lamb stew skips the fiery berbere for a gentler turmeric-tinted sauce built on slow-cooked onions, garlic, ginger, and plenty of fresh rosemary. Served over injera or rice, it makes a comforting centerpiece for a family dinner without the heat of its spicier cousins.

Ingredients

  • 2 pounds lamb stew meat (shoulder or leg), cut into 1 1/2-inch cubes
  • 1/2 cup niter kibbeh (Ethiopian spiced butter) or clarified butter
  • 2 large yellow onions, finely chopped
  • 6 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 sprig fresh rosemary, whole, for garnish
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground allspice
  • 2 cups low-sodium chicken stock
  • 2 jalapeño or serrano peppers, slit lengthwise (optional)
  • 2 medium russet potatoes, peeled and cut into 1-inch chunks
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 1 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper

Method

  1. Pat the lamb cubes dry with paper towels and season lightly with salt and pepper.

  2. Melt the niter kibbeh in a 6-quart saucepan or Dutch oven over medium heat.

  3. Add the chopped onions and cook, stirring occasionally, until deeply softened and golden, about 15 minutes.

  4. Stir in the garlic, ginger, and chopped rosemary, and cook until fragrant, about 2 minutes.

  5. Add the turmeric, cardamom, and allspice, and stir constantly for 30 seconds to toast the spices.

  6. Add the lamb cubes to the pot and stir to coat evenly in the onion-spice mixture.

  7. Pour in the chicken stock and add the whole peppers if using. Bring to a simmer.

  8. Cover, reduce heat to low, and simmer gently until the lamb is almost tender, about 60 minutes, stirring occasionally.

  9. Add the potatoes and carrots, season with salt and black pepper, and continue to simmer uncovered until the vegetables and lamb are fully tender, about 25 minutes.

  10. Taste and adjust salt as needed. Remove and discard the whole peppers if desired.

  11. Ladle into bowls, garnish with a fresh rosemary sprig, and serve warm with injera or rice.

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    Lamb with Rosemary (Yebeg Alicha)

    This Ethiopian-style lamb stew skips the fiery berbere for a gentler turmeric-tinted sauce built on slow-cooked onions, garlic, ginger, and plenty of fresh rosemary. Served over injera or rice, it makes a comforting centerpiece for a family dinner without the heat of its spicier cousins.

    1 hr 50 min 4 servings 520 cal

    Ingredients

    • 2 pounds lamb stew meat (shoulder or leg), cut into 1 1/2-inch cubes
    • 1/2 cup niter kibbeh (Ethiopian spiced butter) or clarified butter
    • 2 large yellow onions, finely chopped
    • 6 cloves garlic, minced
    • 2 tablespoons fresh ginger, grated
    • 2 tablespoons fresh rosemary, finely chopped
    • 1 sprig fresh rosemary, whole, for garnish
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon ground cardamom
    • 1/4 teaspoon ground allspice
    • 2 cups low-sodium chicken stock
    • 2 jalapeño or serrano peppers, slit lengthwise (optional)
    • 2 medium russet potatoes, peeled and cut into 1-inch chunks
    • 2 medium carrots, peeled and cut into 1-inch pieces
    • 1 teaspoon salt, plus more to taste
    • 1/4 teaspoon black pepper

    Method

    1. 1

      Pat the lamb cubes dry with paper towels and season lightly with salt and pepper.

    2. 2

      Melt the niter kibbeh in a 6-quart saucepan or Dutch oven over medium heat.

    3. 3

      Add the chopped onions and cook, stirring occasionally, until deeply softened and golden, about 15 minutes.

    4. 4

      Stir in the garlic, ginger, and chopped rosemary, and cook until fragrant, about 2 minutes.

    5. 5

      Add the turmeric, cardamom, and allspice, and stir constantly for 30 seconds to toast the spices.

    6. 6

      Add the lamb cubes to the pot and stir to coat evenly in the onion-spice mixture.

    7. 7

      Pour in the chicken stock and add the whole peppers if using. Bring to a simmer.

    8. 8

      Cover, reduce heat to low, and simmer gently until the lamb is almost tender, about 60 minutes, stirring occasionally.

    9. 9

      Add the potatoes and carrots, season with salt and black pepper, and continue to simmer uncovered until the vegetables and lamb are fully tender, about 25 minutes.

    10. 10

      Taste and adjust salt as needed. Remove and discard the whole peppers if desired.

    11. 11

      Ladle into bowls, garnish with a fresh rosemary sprig, and serve warm with injera or rice.