🇪🇹 Ethiopia · Food
Beg Alicha
By eatmundo · September 8, 2026
🇪🇹 ETAI-generated imageA mild, yellow Ethiopian lamb stew seasoned with turmeric, ginger, and aromatic spices. Unlike the fiery red stews, this dish is soothing and fragrant, focusing on the natural sweetness of the meat.
Ingredients
check them off as you prepareHow to Make It
- 1
Dice 2 large onions and sweat them in a heavy-bottomed pot over medium heat for 20 minutes until they soften significantly, adding a splash of water to prevent burning.
- 2
Add 60g of niter kibbeh to the pot and melt it, stirring until the onions are fully coated and fragrant.
- 3
Stir in 1 tablespoon of turmeric, ensuring the mixture is bright yellow and aromatic, then add 3 minced garlic cloves and cook for 2 minutes.
- 4
Incorporate 1kg of lamb shank pieces, browning them gently on all sides within the onion base for about 10 minutes.
- 5
Pour in just enough water to barely cover the lamb, add 2 slit green chilies for flavor, and season with 1.5 teaspoons of salt.
- 6
Cover the pot tightly and simmer over low heat for 90 minutes until the meat is falling off the bone and the sauce has thickened nicely.
- 7
Remove the chilies before serving, adjust the seasoning if needed, and serve hot over freshly prepared injera.
Frequently Asked Questions
What is Beg Alicha?+
Beg Alicha is a mild Ethiopian lamb stew characterized by its vibrant yellow color from turmeric. It avoids the heavy heat of red berbere stews and relies on aromatics to flavor the tender meat.
Is Beg Alicha spicy?+
No, it is a mild dish. The green chilies are added for aromatic flavor rather than intense heat, but they can be omitted if preferred.
Why is it yellow?+
The yellow color comes from the generous use of turmeric, which is a staple ingredient in the 'alicha' (mild) category of Ethiopian stews.
Can I use other cuts of lamb?+
Yes, shoulder or leg meat works well, but lamb shank is traditionally preferred for its depth of flavor and connective tissue that thickens the sauce.
What is the secret to a good Beg Alicha?+
The secret is the slow cooking of onions until they turn into a paste, which provides the body for the sauce without the need for thickeners.
🇪🇹 ETAI-generated image
