Ethiopian Lamb Sega Wat Recipes
ETHIOPIAN MILD LAMB STEW (YEBEG ALICHA)
Make and share this Ethiopian Mild Lamb Stew (Yebeg Alicha) recipe from Food.com.
Provided by yewoinfamilycooking
Categories Lamb/Sheep
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the ribs in smaller sizes and the meat in small strips, wash it with cold water.
- Boil water in large pot; add the cleaned ribs and the meat; cook it for 10 minutes and strain.
- In medium heat, cook the onion with two cups of water (adding the water gradually); stir continuously until tender (10-15 minutes).
- Add the butter, garlic, ginger-root juice, bishop weed and cook for five minutes.
- Add the ribs and the meat; stir for five minutes; put four cups of water and turmeric; cover and cook for 30 minutes.
- Add false cardamom, salt to taste and cook to simmer; at the end, add the hot peppers and remove from heat.
Nutrition Facts : Calories 568.5, Fat 48.1, SaturatedFat 22.7, Cholesterol 132.2, Sodium 93.8, Carbohydrate 7.5, Fiber 1.1, Sugar 3.1, Protein 25.7
ETHIOPIAN LAMB: SEGA WAT
Steps:
- In a 4- to 6-quart Dutch oven or heavy stewpot, brown 3 cups BERMUDA ONION chopped finely, without fat, until quite dark, stirring constantly. Add: BUTTER or OLIVE OIL. Blend the seasonings into the onions. Add 1 cup WATER. Soak LAMBS in 2 cups WATER to which LEMON JUICE has been added, for 10 minutes. Drain the water from each piece of lambs. Add lamb to onion mixture, stirring it through. Cover. Simmer over low heat until lamb is tender. Add HARD-BOILED EGGS a few minutes before serving.
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