ethiopian · intermediate
Ethiopian Turmeric Ginger Lamb Stew With Potatoes
A mild soothing yellow lamb braise infused with fresh ginger garlic ground turmeric green chiles and tender gold potatoes.
- PREP TIME
- 15 min
- COOK TIME
- 50 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a deep skillet over medium-high heat and sear cubed lamb until lightly browned on all sides then set meat aside.
- 02
Add diced onions to the same skillet and saute over medium heat for 7 minutes until soft.
- 03
Add minced ginger garlic and ground turmeric stirring for 2 minutes until aromatic.
- 04
Return browned lamb to skillet pour in beef broth and salt then bring to a boil.
- 05
Cover pot with lid reduce heat to low and simmer for 25 minutes until lamb begins to soften.
- 06
Add quartered potatoes and sliced green chiles cover and simmer for 20 minutes until potatoes are fork tender.
- 07
Uncover and simmer for 3 minutes to allow sauce to thicken before serving warm.
A LITTLE KITCHEN KNOW-HOW
alicha mild braising
Simmering proteins gently in a yellow turmeric ginger onion broth without heavy chile peppers to highlight clean aromatic flavors.
Notes from the kitchen
- Cut potato quarters into uniform sizes so they cook evenly alongside tenderized lamb chunks.
- Leaving green chiles sliced in half provides mild aromatic heat without making stew overly spicy.
- Original home-cooking adaptation inspired by ethiopian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
