ETHIOPIAN MILD LAMB STEW (YEBEG ALICHA)
Make and share this Ethiopian Mild Lamb Stew (Yebeg Alicha) recipe from Food.com.
Provided by yewoinfamilycooking
Categories Lamb/Sheep
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 568.5, Fat 48.1, SaturatedFat 22.7, Cholesterol 132.2, Sodium 93.8, Carbohydrate 7.5, Fiber 1.1, Sugar 3.1, Protein 25.7
KEY SIR ALICHA (ETHIOPIAN BEETS AND POTATOES)
If you love Ethiopian food, this is a must-try. This is one of my favorite dishes. Serve hot over injera with the sauce to soak up.
Provided by Leftover Inspired
Categories World Cuisine Recipes African
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a large pot over medium heat; add onion and a pinch of salt. Cook and stir onion until softened and translucent, 5 to 10 minutes. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add beets and stir to combine. Pour water over beet mixture and sprinkle 1/2 teaspoon salt; bring to a boil.
- Cover pot and reduce heat to medium-low; simmer, stirring occasionally, until beets are easily pierced with a fork, 20 to 25 minutes. Add potatoes and cook until potatoes are soft but not falling apart, about 15 minutes.
Nutrition Facts : Calories 486 calories, Carbohydrate 82.1 g, Fat 14.6 g, Fiber 12.6 g, Protein 10.2 g, SaturatedFat 1.2 g, Sodium 413.9 mg, Sugar 13.7 g
ALICHA (ETHIOPIAN STEW)
One of my distant relatives in the middle of Outback Australia married an Ethiopian woman. Good choice - the woman can cook, and well enough to be featured on a food show on national TV.
Provided by Missy Wombat
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook onions and garlic in oil until transparent.
- Wash and chop vegetables and add them to the onions, lightly browning.
- Add nutmeg, garlic and cardamom then cook slowly for 30 mins.
- Season to taste then add chilli, parsley and basil just before serving.
BAMYA ALICH'A (ETHIOPIAN-STYLE OKRA)
Can be served hot or at room temperature. If you really don't like the texture from the okra, split the pods, soak overnight in water, and drain well before cooking. From "The Africa Cookbook".
Provided by realbirdlady
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat oil.
- Cook onions until light brown.
- Add tomatoes and bring to a boil.
- Lower heat, and stir in garlic, ginger, and cardamon. Add the okra and cook, uncovered, for 20 minutes.
- Add chiles and cook five more minutes.
Nutrition Facts : Calories 199.8, Fat 13.9, SaturatedFat 2, Sodium 15.2, Carbohydrate 18.3, Fiber 5.5, Sugar 6.4, Protein 3.6
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