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Meat, Africa and overseas

Yebeg alicha with injera

Yebeg alicha is an Ethiopian lamb stew gently simmered with turmeric, ginger and garlic, with potatoes and carrots, served over injera. For 4 people, it takes 1 hour 50 minutes and is rated easy, at about €4.20 per serving. The key to success is cooking everything gently, never browning the onions or the meat.

Tonight, let's take it slow with yebeg alicha, an Ethiopian lamb stew gently simmered with turmeric, ginger and garlic, served with injera.

Yebeg alicha with injera
Total time
1 h 50
Difficulty
Easy
Cost per person
€4.20
Calories per person
750 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Yebeg alicha is a golden, mild dish, far from the dark, heavily spiced stews many people picture when they think of Ethiopian food. There's no chili here, turmeric gives the color and ginger brings just enough warmth. The lamb turns tender after a long simmer, while the potatoes and carrots hold their shape in a light, fragrant sauce.

This is a dish for a Sunday, when you have time to let it simmer without rushing. Kids tend to like it for its mildness, with no heat or surprises. Injera, a flatbread with a slight tang, stands in for cutlery and soaks up the sauce, turning dinner into a relaxed meal you share at the table with your hands.

The ingredients

4 people

Butcher

  • Lamb shoulder 800 g

Fruits and vegetables

  • Onion 4
  • Garlic 4 cloves
  • Fresh ginger 1 tbsp
  • Potatoes 400 g
  • Carrots 3

Pantry

  • Turmericoften in the pantry 2 tsp
  • Injera 8
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten

The step by step recipe

  1. Chop the onions and sweat them over low heat with a glass of water in a Dutch oven, without letting them brown. 15 min

    Add a splash of water as soon as they start to stick, they'll soften without coloring.

  2. Add the oil, chopped garlic and ginger, the turmeric, then the lamb cut into cubes, season with salt and pepper. 5 min

    Sear the meat without browning it, that's what gives it this delicate yellow color.

  3. Cover with hot water and let simmer covered, over very low heat. 1 h

    Too high a heat will toughen the lamb, the simmer should be barely visible.

  4. Add the potatoes and carrots in large chunks and continue cooking. 25 min

    The vegetables should stay whole and firm.

  5. Warm the injera and serve the yebeg alicha on top with all its sauce.

    If you can't find injera, thin crepes or pita bread work well as a substitute.

Our tips to get it right

  • Cut the lamb into even 3 cm cubes so every piece cooks at the same rate.
  • Taste the sauce before serving, turmeric can need more salt than you'd expect.
  • If your injera isn't fresh, steam it briefly to bring back its softness.

The variations

  • Swap the lamb shoulder for mutton or beef stew meat, the cooking time stays the same.
  • For a vegetarian version, replace the lamb with cooked chickpeas and zucchini, added later in the cooking.
  • To save time, cut the meat into smaller pieces and shorten the simmer to 35 minutes.

What to serve it with

  • Extra injera for scooping
  • Tomato and red onion salad
  • Spiced black tea

Storage

Yebeg alicha keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, though injera should be frozen separately. Reheat gently in a pot, adding a little water if the sauce has thickened.

Questions about this dish

Can you make yebeg alicha ahead of time?

Yes, it's even better reheated the next day once the flavors settle. Make it a day ahead and reheat it gently before serving with fresh injera.

What can you use instead of injera?

Thin savory crepes or warm pita bread work well as a substitute. The key is having a soft bread to scoop up the sauce.

Why shouldn't the onions brown?

Alicha is a family of mild, golden Ethiopian dishes, as opposed to the spicier, darker wats. Browning the onions would change both the color and the flavor of the dish.

Is yebeg alicha a good dish for kids?

Yes, it has no chili or strong spices, and the meat is tender. Many kids also enjoy eating with their fingers thanks to the injera.

How long does it take to make a yebeg alicha with injera?

Count 1 h 50 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a yebeg alicha with injera?

About 750 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a yebeg alicha with injera cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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