Yebeg Wat (Spicy Lamb Stew)
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Ingredients
- 700 g diced lamb shoulder
- 3 red onion
- 4 garlic cloves
- 20 g fresh ginger
- 3 tbsp berbere spice blend
- 1 tbsp tomato puree
- 2 tbsp vegetable oil
- 20 g butter
Nutrition (per serving)
- Calories
- 582 kcal
- Protein
- 32.1 g
- Carbohydrate
- 12.5 g
- of which sugars
- 7.7 g
- Fat
- 44.9 g
- of which saturates
- 18.2 g
- Fibre
- 3.3 g
- Salt
- 0.59 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 finely chop the red onions, add to the pot with the butter and cook for 12 minutes until golden.
- 3
Stir in the garlic, ginger, berbere spice blend and tomato puree and cook for 2 minutes, then add 350ml water.
- 4
Return the lamb to the pot, cover and simmer for 55 minutes, stirring occasionally, until the lamb is tender and cooked through.
- 5
Taste and season, then serve with flatbreads.
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