Ethiopian Mild Lamb Stew (Yebeg Alicha)

1. 1

   Cut the ribs in smaller sizes and the meat in small strips, wash it with cold water.

2. 2

   Boil water in large pot; add the cleaned ribs and the meat; cook it for 10 minutes and strain.

3. 3

   In medium heat, cook the onion with two cups of water (adding the water gradually); stir continuously until tender (10-15 minutes).

4. 4

   Add the butter, garlic, ginger-root juice, bishop weed and cook for five minutes.

5. 5

   Add the ribs and the meat; stir for five minutes; put four cups of water and turmeric; cover and cook for 30 minutes.

6. 6

   Add false cardamom, salt to taste and cook to simmer; at the end, add the hot peppers and remove from heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.