Alicha | FoodieAtlas

Ingredients

1 lb beef or lamb, cut into bite-sized pieces
2 large onions, finely chopped
4 cloves garlic, minced
1 tablespoon ginger, minced
3 tablespoons vegetable oil or niter kibbeh (spiced clarified butter)
1 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground fenugreek
2 large potatoes, peeled and cubed
2 carrots, peeled and sliced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup water or beef broth
Salt and black pepper to taste
Fresh cilantro, chopped (for garnish)
Injera or rice, for serving

Instructions

Prepare the Base

In a large pot, heat the vegetable oil or niter kibbeh over medium heat.

Add the chopped onions and saut√© until they are soft and translucent, about 5 minutes.

Stir in the minced garlic and ginger, and cook for another 2 minutes until fragrant.

Add the Spices and Meat

Stir in the turmeric powder, ground coriander, ground cumin, ground cardamom, and ground fenugreek. Cook for 1-2 minutes to toast the spices.

Add the beef or lamb pieces to the pot and cook until browned on all sides.

Add Vegetables and Liquid

Add the cubed potatoes, sliced carrots, and green beans to the pot.

Pour in the water or beef broth, stirring to combine. Bring to a boil, then reduce the heat to low.

Simmer

Cover the pot and let the Alicha simmer for about 30-40 minutes, or until the meat and vegetables are tender. Stir occasionally and add more water or broth if needed to maintain a stew-like consistency.

Season and Serve

Season the Alicha with salt and black pepper to taste.

Garnish with chopped fresh cilantro before serving.