Ethiopian Yebeg Alicha or Alecha

Ethiopian Mild Lamb Stew

Easy to Follow Directions for a Tasty Meal

Measurements and Ingredients

2 lbs lamb chops (ribs and meat)

1?4 cup clarified butter (purified)

2 cups white onions (thinly chopped)

1 tablespoon fresh garlic or 2 teaspoons garlic powder

1 tablespoon fresh ginger root juice or 1?2 teaspoon ginger powder

1 teaspoon false cardamom (korerima)

1?4 teaspoon turmeric

2 chili peppers (seeded and sliced)

6 cups water

Salt to taste

Preparation Method

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

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

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

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

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

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