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Ethiopia · Food

Alicha Siga Wat

60 min
520 kcal
4 servings

By eatmundo · September 8, 2026

Alicha Siga Wat🇪🇹AI-generated image

Same ingredients, elsewhere in the world

27 matches

Dishes from other countries' kitchens, made from the same core ingredients as Alicha Siga Wat. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countriesSee all 27 matches

A mild and aromatic Ethiopian lamb stew. Unlike red wats, this golden-hued dish focuses on the savory balance of ginger, turmeric, and garlic.

According to eatmundo's ingredient comparison, the closest dish to Alicha Siga Wat from another cuisine is Chicken Ginataang Manok (Philippines): the two share 67% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Cube 600g of lamb into bite-sized pieces and finely mince 3 onions.

  • 2

    In a heavy pot, dry-sauté the onions over medium heat for 10 minutes until they soften.

  • 3

    Add 4 tablespoons of niter kibbeh, stirring until melted and incorporated with the onions.

  • 4

    Stir in 4 cloves of minced garlic, 1 tablespoon of ginger, and 1 teaspoon of turmeric, cooking for 3 minutes to awaken the aromatics.

  • 5

    Add the lamb pieces and sear until all sides are lightly browned, about 8 minutes.

  • 6

    Pour in 1 cup of water, cover the pot, and simmer over low heat for 35-40 minutes until the meat is tender.

  • 7

    Check occasionally to ensure the sauce hasn't reduced too much, adding a splash of water if needed to keep it moist.

  • 8

    Season with salt, remove from heat, and serve warm on a bed of injera.

Frequently Asked Questions

What is Alicha Siga Wat?

Alicha Siga Wat is a mild, non-spicy Ethiopian lamb stew. It is distinguished from other wats by the lack of berbere, relying instead on a delicate blend of turmeric, ginger, and garlic.

Can I use beef instead of lamb?

Yes, beef works well in this recipe. Choose a cut that is suitable for slow cooking, such as chuck, to ensure a tender result.

How do I know if the lamb is done?

The lamb is ready when it is fork-tender and pulls apart easily. This typically takes about 35-40 minutes of simmering.

Why is the color yellow?

The yellow color comes from the turmeric, which is a key aromatic ingredient in all alicha (mild) style dishes.

What to serve with it?

It is traditionally served with injera and often accompanied by sides like Gomen (collard greens) to balance the richness of the meat.

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