Ethiopian Mild Lamb Stew (yebeg Alicha)

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 lbs lamb chops (ribs and meat)
• 1/4 cup clarified butter (purified)
• 2 cups onions (thinly chopped)
• 1 tablespoon fresh garlic or 2 teaspoons garlic powder
• 1 tablespoon fresh ginger root juice or 1/2 teaspoon ginger powder
• 1 teaspoon false cardamom (korerima)
• 1/4 teaspoon turmeric
• 2 chili peppers (seeded and sliced)
• 6 cups water
• salt

Recipe

• 1 cut the ribs in smaller sizes and the meat in small strips, wash it with cold water.
• 2 boil water in large pot; add the cleaned ribs and the meat; cook it for 10 minutes and strain.
• 3 in medium heat, cook the onion with two cups of water (adding the water gradually); stir continuously until tender (10-15 minutes).
• 4 add the butter, garlic, ginger-root juice, bishop weed and cook for five minutes.
• 5 add the ribs and the meat; stir for five minutes; put four cups of water and turmeric; cover and cook for 30 minutes.
• 6 add false cardamom, salt to taste and cook to simmer; at the end, add the hot peppers and remove from heat.