Ethiopian Mild Lamb Braise
A fragrant, mild Ethiopian braise of tender lamb shoulder with ginger, garlic, and warming spices. Slow-cooked until the meat falls apart, it's elegant comfort food that's naturally gluten-free and ready in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 485
- Protein
- 52g
Ingredients
- 2 lbs lamb shoulder, cut into 1.5-inch cubes
- 3 tbsp extra-virgin olive oil
- 1 whole large yellow onion, thinly sliced
- 4 whole garlic cloves, peeled and minced
- 1 tbsp fresh ginger, peeled and finely grated
- ½ tsp ground ginger
- ½ tsp ground turmeric
- ¼ tsp ground black pepper
- 4 whole whole cloves
- 1.5 tsp kosher salt
- 1.5 cups low-sodium beef broth
- ½ cup water
- ¼ cup fresh cilantro leaves, for garnish
Instructions
- 1
Pat the 2 lbs of lamb shoulder cubes completely dry with paper towels — dry meat will brown better and develop deeper flavor instead of steaming in its own moisture. Season all pieces generously on all sides with 1.5 tsp of kosher salt and set aside on a plate.
- 2
Set a heavy-bottomed 5-quart Dutch oven or large lidded pot over medium-high heat and add 3 tbsp of extra-virgin olive oil. Let the oil shimmer for 1 minute — you want it hot enough that the lamb sizzles loudly and immediately when it hits the pan.
- 3
Working in two batches to avoid crowding (which steams instead of browns), add the lamb cubes in a single layer. Do not move them for 3 minutes, then flip each piece and brown the other side for another 2-3 minutes until the exterior is deep golden brown on at least two sides. Transfer the browned lamb to a clean plate and repeat with the remaining pieces.
- 4
Reduce the heat to medium, then add the sliced yellow onion to the same pot. Stir constantly for 3-4 minutes until the onions soften and turn translucent — they should not brown. If the pot looks dry, add a splash of water to prevent sticking.
- 5
Peel and mince 4 garlic cloves and peel a 1-inch piece of fresh ginger and finely grate it on a microplane. Add both to the pot along with 0.5 tsp of ground ginger, 0.5 tsp of ground turmeric, 0.25 tsp of ground black pepper, and 4 whole cloves. Stir constantly for 60 seconds until fragrant — the spices will bloom and release their essential oils, and you'll smell an aromatic warmth rising from the pot.
- 6
Pour in 1.5 cups of low-sodium beef broth and 0.5 cup of water, scraping the bottom of the pot with a wooden spoon to release any browned bits stuck to the surface — this creates deeper flavor. Return the lamb and any accumulated juices to the pot, stir well, and bring to a gentle simmer.
- 7
Cover the pot with a lid and reduce the heat to low. Braise for 35-40 minutes, stirring occasionally, until the lamb is completely tender and falls apart easily when you pierce it with a fork. The sauce should reduce slightly and coat the meat lightly without being soupy.
- 8
Taste the braise and adjust the seasoning with additional salt and pepper if needed — the flavors should be warm and mild, never sharp or overwhelming. Remove and discard the whole cloves if you spot them.
- 9
Tear 0.25 cup of fresh cilantro leaves by hand and scatter over the top. Serve the yebeg alicha immediately in shallow bowls with injera bread on the side, spooning extra sauce over the meat. The stew is best eaten fresh while the aromatics are most vibrant.
Tools you’ll need
- paper towels
- measuring spoons
- measuring cups
- 5-quart Dutch oven with lid
- instant-read thermometer
- wooden spoon
- fork
- microplane grater
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
