By eatmundo · September 8, 2026
🇪🇹AI-generated imageSame ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Stew404 recipes from 26 countries
A slow-cooked, spicy lamb stew defined by the deep complexity of Ethiopian spice blends. It is traditionally prepared in a clay pot to develop a rich, savory character served over injera.
According to eatmundo's ingredient comparison, the closest dish to Beg Wat from another cuisine is Mutton Kosha (India): the two share 46% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Finely mince the 3 onions and add them to a large pot over medium heat, cooking without oil for 10 minutes until they soften.
- 2
Add 100g of niter kibbeh to the onions, stirring constantly until the mixture becomes golden and fragrant, about 5 minutes.
- 3
Incorporate 4 tablespoons of berbere, lowering the heat to prevent burning, and sauté for 4 minutes until the paste is dark and aromatic.
- 4
Stir in the 4 cloves of minced garlic and 30g of grated ginger, cooking for 2 minutes to release their essential oils.
- 5
Add the 800g of cubed lamb to the pot, searing it in the spice base until all sides are browned and sealed, about 8 minutes.
- 6
Pour in 250ml of water, cover the pot tightly, and simmer on low heat for 45 minutes until the lamb is tender enough to pull apart.
- 7
Season with 1 teaspoon of salt and adjust the consistency by simmering uncovered if the sauce is too thin.
- 8
Serve the stew immediately while hot, ensuring the sauce is thick enough to coat the back of a spoon.
Frequently Asked Questions
What is Beg Wat?
Beg Wat is a traditional Ethiopian lamb stew prepared with berbere spice and clarified butter. It is a signature dish served during special occasions and holidays, typically accompanied by injera.
What cut of lamb works best?
Use lamb shoulder or leg, as these cuts have enough fat and connective tissue to stay tender during the long simmering process.
Can I use store-bought berbere?
Yes, but ensure it is fresh; the quality of the berbere defines the entire flavor profile of the stew.
How do I know the onions are cooked enough?
The onions should lose their raw texture and become a translucent, uniform paste that integrates perfectly with the butter.
Why does the sauce separate?
Separation is normal if you use high-quality niter kibbeh, as the fat will float slightly, providing a glossy finish to the dish.
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