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around
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Alicha
Eritrea
Cook Time:
Serves:
20 - 25 Minutes
2 - 4 Servings
Ingredients
Base 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
Preparation
Prepare the Base:
In a large pot, heat the vegetable oil or niter kibbeh over medium heat.
Add the chopped onions and sauté 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.
Serve hot with injera or rice.
Enjoy your meal!