Spicy Lamb Stew, or Yebeg Wat, is an Ethiopian dish renowned for its rich flavors and aromatic blend of spices. This hearty stew features tender lamb simmered in a spicy sauce made with the vibrant berbere spice blend, along with onions, garlic, and ginger. The slow cooking process enhances the melding of flavors, resulting in a comforting meal. Pair the stew with injera, a traditional Ethiopian flatbread, to experience the authentic taste reminiscent of Addis Ababa’s culinary delights.
Ingredients
- 2 lbs lamb shoulder, cut into chunks
- 2 tbsp berbere spice blend
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 cup tomato puree
- 4 cups beef or lamb broth
- 2 tbsp oil
Instructions
- Heat the oil in a large pot over medium-high heat.
- Add the chopped onions and cook until softened, about 5 minutes.
- Stir in the garlic and ginger, cooking until fragrant, about 1 minute.
- Mix in the berbere spice blend and cook for another 2 minutes, stirring constantly.
- Add the lamb chunks, ensuring they are seared on all sides until browned.
- Pour in the tomato puree and broth. Stir to combine, then season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 hours.
- Uncover the pot and continue to simmer for another 30 minutes until the lamb is tender and the sauce has thickened.
- Taste and adjust seasoning if necessary.
- Serve the spicy lamb stew warm with injera or rice on the side.
Keywords: Comfort Food, Hearty, Traditional, Ethiopian, Spicy
Spice Rack: Berbere Spice Blend
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