Alicha (Mild Ethiopian Stew)

Alicha is a flavorful and mild Ethiopian stew made without the spicy berbere seasoning, perfect for those who prefer a gentler taste. Typically prepared with tender meat or vegetables, it is simmered with aromatic spices and served with injera, the traditional Ethiopian flatbread.

Ingredients

• 1 lb (0.45 kg) beef or lamb, cubed
• 2 large onions, finely chopped
• 3 tablespoons (0.04 kg) niter kibbeh (Ethiopian spiced butter) or regular butter
• 2 teaspoons (0.01 kg) minced garlic
• 1 teaspoon (0.005 kg) ground ginger
• 1 teaspoon (0.005 kg) ground turmeric
• 1 teaspoon (0.005 kg) ground cardamom
• 1 teaspoon (0.005 kg) ground coriander
• 1 cup (0.24 liters) beef or vegetable broth
• 1/2 cup (0.12 liters) water
• Salt, to taste

Instructions

1. Prepare the Meat

   Rinse the meat with cold water and pat dry with paper towels. Set aside.

2. Cook the Onions

   Melt the niter kibbeh in a large pot or Dutch oven over medium heat. Add the onions and cook, stirring frequently, until soft and golden brown, about 15-20 minutes.

3. Add Garlic and Spices

   Stir in the minced garlic, ground ginger, turmeric, cardamom, and coriander. Cook for 5 minutes, stirring constantly to prevent burning.

4. Simmer the Stew

   Add the broth and water, stirring to combine. Bring to a boil, then reduce heat to low and simmer for 10 minutes.

5. Cook the Meat

   Add the cubed meat, ensuring it is submerged in the sauce. Cover and simmer for 40-50 minutes until tender and cooked through.

6. Adjust Seasoning

   Taste and adjust with additional salt if needed.

Serving

Serve Alicha hot with injera or rice. Traditionally, pieces of injera are torn and used to scoop up the stew. Its mild yet rich flavors make it a delightful addition to any meal, offering an authentic taste of Ethiopia.