Alicha Ethiopian Stew
Savor the comforting warmth and rich, earthy flavors of Alicha Ethiopian Stew, a classic slow-cooked dish that's as nourishing as it is flavorful. This vibrant one-pot recipe features tender chunks of beef or lamb simmered with an array of hearty vegetables like carrots, potatoes, green beans, and cabbage, delicately seasoned with turmeric, garlic, and fresh ginger for a mild yet aromatic flavor profile. Perfectly suited for sharing, this stew is simmered to perfection in a base of water or beef stock, creating a soul-satisfying meal that pairs beautifully with traditional injera, fluffy rice, or crusty flatbread. With minimal prep time and an hour-long simmer to build bold layers of flavor, Alicha is a wholesome and comforting dish that will transport your taste buds straight to the heart of Ethiopian cuisine.
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Recipe Information
Ingredients
- 3 tablespoons vegetable oil
- 2 cups (finely chopped) onion
- 4 cloves (minced) garlic
- 1 tablespoon (grated) ginger
- 1 teaspoon turmeric powder
- 1.5 pounds beef or lamb (cut into bite-sized pieces)
- 2 large carrots (sliced into rounds)
- 2 medium potatoes (peeled and diced)
- 1 cup green beans (trimmed and cut into 2-inch pieces)
- 2 cups cabbage (chopped)
- 4 cups water or beef stock
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
Add the finely chopped onions and sauté for 5-7 minutes until soft and golden brown.
Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until fragrant.
Add the turmeric powder and stir it into the onion mixture to coat evenly.
Increase the heat slightly and add the beef or lamb pieces. Sear them for 5-7 minutes, stirring occasionally, until they are lightly browned on all sides.
Add the sliced carrots, diced potatoes, green beans, and chopped cabbage to the pot. Stir to combine the vegetables with the meat and spices.
Pour in the water or beef stock, ensuring the ingredients are well submerged. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 60-75 minutes, stirring occasionally. The meat should become tender, and the vegetables should be soft.
Season the stew with salt and black pepper, adjusting the seasoning to your taste.
Once the meat and vegetables are fully cooked, remove the pot from heat.
Serve the Alicha warm with injera, rice, or flatbread, and enjoy!
Nutrition Facts
Calories |
2623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.8 g | 227% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 2934 mg | 128% | |
| Total Carbohydrate | 136.6 g | 50% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 30.2 g | ||
| Protein | 153.4 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 4616 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
