🇪🇹 Ethiopia · Food
Alicha Siga Wat
By eatmundo · September 8, 2026
🇪🇹 ETAI-generated imageA mild and aromatic Ethiopian lamb stew. Unlike red wats, this golden-hued dish focuses on the savory balance of ginger, turmeric, and garlic.
Ingredients
check them off as you prepareHow 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.
🇪🇹 ETAI-generated imageMundo Match
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