Ethiopian-Style Lamb and Potato Stew


Ethiopian-Style Lamb and Potato Stew

This mild (alicha) Ethiopian-style stew that comes together quickly.
Course: Main Course
Cuisine: Ethiopian
Keyword: ethiopian lamb stew
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4


  • 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


  • 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.
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