Yebeg Alicha (Mild Lamb and Potato Stew)
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Ingredients
- 600 g diced lamb shoulder
- 400 g potatoes
- 2 red onion
- 3 garlic cloves
- 15 g fresh ginger
- 2 tsp ground turmeric
- 2 tbsp vegetable oil
- 20 g butter
Nutrition (per serving)
- Calories
- 569 kcal
- Protein
- 28.8 g
- Carbohydrate
- 23.2 g
- of which sugars
- 5.5 g
- Fat
- 39.7 g
- of which saturates
- 16 g
- Fibre
- 3.9 g
- Salt
- 0.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and brown the lamb all over, then set aside.
- 2
Peel and chop the onions, add to the pot with the butter and cook for 10 minutes until softened.
- 3
Stir in the garlic, ginger and turmeric and cook for 2 minutes.
- 4
Peel and cube the potatoes, then return the lamb to the pot with the potatoes and 400ml water.
- 5
Cover and simmer for 45 minutes, stirring occasionally, until the lamb is tender and the potatoes are soft.
- 6
Taste and season, then serve with flatbreads.
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