🇪🇹 Ethiopian / Modern · Beef & Lamb Dishes
🍛 Ethiopian Lamb Curry
የበግ ካሪ — Ye-Beg Kari
Ethiopian Lamb Curry — lamb slow-simmered with an Ethiopian-influenced curry sauce combining berbere, turmeric, cardamom, and coriander with tomato and onion. The cross-cultural dish of Ethiopia's urban kitchens — the curry that has absorbed the Ethiopian spice tradition completely.
Ethiopian lamb curry reflects the country's gradual absorption of South Asian culinary influences through Somali and Djibouti traders — the familiar curry format applied to lamb but seasoned with berbere and mekelesha instead of garam masala.
Ingredients
Equipment: Large pot
- 800g lamb — bone-in, cubed
- 2 onions — diced
- 4 tomatoes — diced
- 4 garlic cloves
- 2 tbsp ginger
- 2 tbsp oil
- 1 tsp berbere
- 1 tsp turmeric
- 1 tsp ground cardamom
- 1 tsp ground coriander
- ½ tsp ground cumin
- 1 cup water
- 2 tsp salt
Method
- Brown lamb. Remove.
- Cook onions until very golden — 12 minutes.
- Add garlic, ginger, all spices, and tomatoes. Cook 8 minutes.
- Return lamb. Add water.
- Simmer covered 60—70 minutes until very tender.
- Season.
Chef Tips
- The berbere in a curry context gives it an unmistakably Ethiopian character.
- Low and slow for the tenderness.
Common Mistakes to Avoid
- Rushing.
The Science
See ETH025 for lamb cooking science. The Ethiopian curry differs from South Asian curry in the absence of coconut milk or cream — producing a drier, more concentrated sauce.
Nutrition (per serving)
Health Benefits
- High protein.
- Multiple spices with anti-inflammatory properties.
Cultural Note
Ethiopian lamb curry is the meeting of Ethiopian highland cooking with the Indian Ocean trade routes — a dish that belongs to no single food tradition but to the crossroads Ethiopia has always occupied.
Storage & Serving
Storage: Refrigerate 4 days.
Reheating: Gently.
Serve with: Injera (ETH001), Ethiopian Style Rice (ETH013), Ayib (ETH096)