Entree: Ethiopia – Addis Ababa – አሊቻ ወጥ ➤ Alicha Wat (Mild Ethiopian stew of meat and vegetables gently seasoned with turmeric and spiced clarified butter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 50 min

Total 1 hr 15 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1.5 lb beef stew meat, cut into 1-inch pieces
- 3 tbsp (45 ml) niter kibbeh (Ethiopian spiced clarified butter) or ghee
- 2 medium yellow onions, thinly sliced, approx. 10 oz
- 3 cloves garlic, minced (about 5/16 oz)
- 1 tbsp fresh ginger, grated (about 1 tbsp)
- 1–2 green chilies, slit (optional)
- 1 tsp (5 ml) ground turmeric
- 1 tsp (5 ml) ground coriander
- 1/2 tsp (2.5 ml) ground cumin
- 1/2 tsp (2.5 ml) ground cardamom
- 2 cups (480 ml) beef or chicken broth
- 2 medium carrots, cut into chunks, approx. 8 oz
- 2 medium potatoes, peeled and cubed, approx. 12 oz
- 1 tbsp (15 ml) fresh lemon juice
- Salt to taste
- 1 tbsp (15 ml) chopped fresh cilantro or parsley (optional)
- Injera for serving

Show original ingredient measurements

- 1.5 lb (680 g) beef stew meat, cut into 1-inch pieces
- 3 tbsp (45 ml) niter kibbeh (Ethiopian spiced clarified butter) or ghee
- 2 medium yellow onions, thinly sliced, approx. 10 oz (285 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, grated (about 1 tbsp)
- 1–2 green chilies, slit (optional)
- 1 tsp (5 ml) ground turmeric
- 1 tsp (5 ml) ground coriander
- 1/2 tsp (2.5 ml) ground cumin
- 1/2 tsp (2.5 ml) ground cardamom
- 2 cups (480 ml) beef or chicken broth
- 2 medium carrots, cut into chunks, approx. 8 oz (225 g)
- 2 medium potatoes, peeled and cubed, approx. 12 oz (340 g)
- 1 tbsp (15 ml) fresh lemon juice
- Salt to taste
- 1 tbsp (15 ml) chopped fresh cilantro or parsley (optional)
- Injera for serving

Instructions

1. If using store-bought niter kibbeh, melt it in a large heavy pot over medium heat. If unavailable, melt unsalted butter or ghee and infuse briefly with a pinch of ground cardamom and a small pinch of fenugreek if desired.
2. Add the sliced onions and cook slowly, stirring, until soft and lightly golden, about 12–15 minutes; this gentle cooking is key to the stew's sweetness.
3. Stir in the garlic, grated ginger, and slit green chilies and cook 1–2 minutes until fragrant. Add turmeric, coriander, cumin, and cardamom and toast the spices 30–60 seconds.
4. Add the beef pieces and sauté until they begin to brown on all sides, about 5–7 minutes.
5. Pour in the broth, bring to a simmer, then add the carrots and potatoes. Cover and simmer gently for 35–45 minutes, or until the meat and vegetables are tender.
6. Stir in the lemon juice, adjust salt to taste, and finish with chopped cilantro if using. Serve hot with injera.