Yebeg Wat
A rich and aromatic Ethiopian lamb stew simmered with spiced butter, onions, and traditional warming spices. Traditionally served on injera bread for an authentic communal meal.
- Total time
- 90 min
- Servings
- 4
- Calories
- 580
- Protein
- 48g
Ingredients
- 2 lbs lamb shoulder, cut into 1.5-inch cubes
- ½ cup clarified butter (niter kibbeh)
- 3 whole large onions, finely diced
- 6 whole garlic cloves, minced
- 2 tbsp fresh ginger, minced
- 3 tbsp berbere spice blend
- 1 tbsp paprika
- ½ tsp ground fenugreek
- ¼ tsp ground cardamom
- 1.5 tsp salt
- ½ tsp black pepper
- 2 cups beef or lamb broth
- 2 tbsp tomato paste
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Pat lamb cubes dry with paper towels and season generously with salt and pepper.
- 2
In a small bowl, combine berbere, paprika, fenugreek, and cardamom.
- 3
Heat clarified butter in a large heavy-bottomed pot over medium-high heat. Working in batches, brown the lamb cubes on all sides (3-4 minutes per batch). Transfer to a plate.
- 4
Reduce heat to medium. Add diced onions to the same pot and cook, stirring occasionally, for 8-10 minutes until deeply caramelized and golden.
- 5
Add minced garlic and ginger; cook for 1 minute until fragrant.
- 6
Stir in the spice blend and tomato paste. Cook for 2 minutes, stirring constantly to coat the onions.
- 7
Return the browned lamb to the pot along with any accumulated juices. Pour in the broth and stir well to combine.
- 8
Bring to a simmer, then reduce heat to low. Cover and simmer gently for 60-75 minutes, stirring occasionally, until the lamb is very tender and the sauce has thickened.
- 9
Taste and adjust seasonings. Stir in fresh cilantro just before serving.
- 10
Ladle yebeg wat onto a large platter lined with injera bread. Serve family-style with additional injera on the side.
Tools you’ll need
- large heavy-bottomed pot with lid
- cutting board
- chef's knife
- small mixing bowl
- wooden spoon
- meat thermometer (optional)
- measuring spoons
- measuring cups
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