Ethiopian-Style Lamb and Potato Stew
Ethiopian-Style Lamb and Potato Stew
This mild (alicha) Ethiopian-style stew that comes together quickly.
Print
Servings: 4
Ingredients
- 1 medium red onion
- 2 cloves garlic
- 1 large russet potato
- 1 jalapeno or other green chili (optional)
- 1/4 cup extra virgin olive oil
- 1 pound lamb meat, cut into 2''-3' pieces (try to find meat that has a few bones, like leg meat)
- 3/4 teaspoon fine sea salt or to taste
- 2 teaspoons Ethiopian Mild Blend
- 2-3 cups water
Instructions
- Peel onion and cut into a medium dice. Roughly chop garlic. Peel potato and cut into large chunks. If using jalapeno, slice lengthwise and remove seeds and veins. Cut into thin strips.
- Heat olive oil over medium heat in a soup pot. Add onion and cook for about 3 minutes. Add lamb meat and cook for 7-8 minutes, until it's no longer pink.
- Add chopped garlic, salt, and Ethiopian Mild Blend. If you're using jalapeno, add half of the sliced strips now. Add chopped potato. Cook for another 4-5 minutes, stirring often.
- Add water so that ingredients are about halfway submerged. Put a lid on the pot, reduce the heat slightly, and cook until potatoes are soft, 8-10 minutes.
- Taste and adjust for salt, and add the remaining chili slivers (if using) before serving.
Tried this recipe?Share @agoodcarrot or tag #agoodcarrot!