Ethiopian · PANTRYHOP RECIPE
Yebeg Wat
65 minutes · 6 servings · omnivore
Yebeg wat is a classic Ethiopian lamb stew, often served for special meals or weekends.
Ingredients
Check you have the quantities below.
- 2 pounds lamb shoulder, cut into cubes
- 3 large onions, finely chopped
- 5 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 cup niter kibbeh or butter
- 2 tablespoons berbere spice
- 2 1/2 cups water
- 1 1/2 teaspoons salt
Let’s make it
- Cook onions in butter over medium heat for 15 minutes until very soft.
- Add garlic, ginger, and berbere. Cook 1 minute.
- Add lamb, water, and salt. Cover and simmer 35 to 40 minutes, stirring occasionally.
- Cook uncovered 10 minutes more until the lamb reaches 63 C/145 F and the sauce thickens.
For children, offer mild sides like gomen or tikil gomen with a small spoonful of stew.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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