Yebeg Wat (Ethiopian Spiced Lamb Stew)

About This Recipe

Yebeg wat follows the same foundational technique as Ethiopia's more famous doro wat, but uses lamb instead of chicken, its richer, more robust flavor standing up particularly well to the deep heat of berbere spice. The onions are cooked low and slow, developing real sweetness before the berbere and niter kibbeh are added, and the lamb then braises for a long stretch until it becomes completely tender and infused with the sauce's warmth. Served traditionally over injera, yebeg wat exemplifies the patient, layered approach to flavor-building found throughout Ethiopian stew cookery, where the base itself receives as much attention as the protein.

Ingredients

Serves 4

• 1 kglamb shoulder(cut into chunks)
• 3onions(finely diced)
• 1/4 cupniter kibbeh (Ethiopian spiced butter)
• 1/4 cupberbere spice blend
• 4 clovesgarlic(minced)
• 1 tbspfresh ginger(minced)
• 2 cupswater or lamb stock
• 1.5 tspsalt

Instructions

1. 1

   Cook the onions dry

   Cook the diced onions in a dry pot over medium heat, stirring frequently, for 20 minutes until softened and beginning to caramelize, with no oil added yet.

   Cooking the onions without oil first is a traditional technique that concentrates their sweetness before the fat and spices go in.

2. 2

   Add the fat and spice

   Stir in niter kibbeh and berbere spice, cooking 5 minutes until deeply fragrant.

3. 3

   Add aromatics

   Add garlic and ginger, cooking 2 minutes.

4. 4

   Brown the lamb

   Add the lamb chunks, stirring to coat in the spiced onion mixture, cooking 5 minutes.

5. 5

   Braise

   Add water or stock and salt; bring to a simmer, cover, and cook on low 75-85 minutes until the lamb is very tender.

6. 6

   Adjust

   Taste and adjust salt, simmering uncovered a few extra minutes if the sauce needs to thicken.

7. 7

   Serve

   Serve hot over injera or rice.

Variations

• •

  Goat meat can substitute for lamb, following the same technique, and is common in many Ethiopian households.

• •

  A milder version reduces the berbere for those sensitive to heat.

• •

  Beef can also be used, adjusting braising time depending on the cut chosen.

Storage

Refrigerate up to 4 days in an airtight container; the flavor deepens the next day, and it also freezes well for up to 3 months.

Frequently Asked Questions