🇪🇹 Ethiopian · Beef & Lamb Dishes
🍲 Ethiopian Lamb Alicha
የበግ አልጫ — Ye-Beg Alicha
Ethiopian Ye-Beg Alicha — young lamb in a mild, golden-yellow stew without berbere, seasoned with turmeric, ginger, and cardamom. The mild celebration counterpart to Ye-Beg Key Wat — served on the same platter for those who prefer no heat.
Ye-Beg Alicha is the gentle side of the Ethiopian celebration feast — while the Key Wat burns with berbere, the Alicha provides the golden, mild, cardamom-fragrant counterpoint. Made with the same quality lamb, it is equally prestigious.
Ingredients
Equipment: Heavy pot
- 1 kg young lamb — bone-in
- 3 onions — finely diced
- 3 tbsp kibbeh
- 1 tsp turmeric
- 1 tsp ground ginger
- ½ tsp cardamom
- 5 garlic cloves
- 1 tbsp fresh ginger
- ½ tsp black pepper
- 1 cup water
- 2 tsp salt
Method
- Dry caramelise onions — 20 minutes.
- Add kibbeh. Add turmeric, ground ginger, cardamom. Stir 1 minute.
- Add garlic, fresh ginger, pepper. Cook 2 minutes.
- Add lamb. Stir to coat.
- Add water. Simmer covered 75—80 minutes until very tender.
- Season.
Chef Tips
- No berbere at all — this is genuinely mild.
- Cardamom is the distinguishing spice.
Common Mistakes to Avoid
- Adding berbere — destroys the alicha character.
The Science
See ETH027 for alicha cooking science.
Nutrition (per serving)
Health Benefits
- High protein.
- Cardamom supports digestion.
- Suitable for those who cannot eat chilli.
Cultural Note
Ye-Beg Alicha is the thoughtful inclusion on the Ethiopian celebration mesob — the host who serves both a red and a yellow lamb wat has thought of all their guests.
Storage & Serving
Storage: Refrigerate 5 days.
Reheating: Gently.
Serve with: Injera (ETH001), Alongside Ye-Beg Key Wat on the celebration platter