Name: Yebeg Wat bil Kartifil - Lamb and Potato Stew
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 1.5 lbs lamb shoulder, cut into 2-inch cubes; 3 medium potatoes, peeled and quartered; 2 large onions, finely diced; 4 cloves garlic, minced; 2 tablespoons niter kibbeh (clarified butter); 2 tablespoons berbere spice blend; 1 tablespoon tomato paste; 2 cups lamb or chicken broth; 1 teaspoon fresh ginger, grated; 1/2 teaspoon ground cardamom; Salt to taste; Fresh injera bread; Plain yogurt for garnish; Sliced fresh tomatoes

This rich and aromatic lamb stew combines tender potatoes with the deep, complex flavors of berbere spice and aromatic Ethiopian herbs. A comforting dish perfect for sopping up with fresh injera, it brings the warmth of Ethiopian home cooking to your table.

Prep Time20 mins

Cook Time45 mins

Total Time65 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

485 kcalCalories
22 gFat
10 gSaturated Fat
28 gCarbs
4 gFiber
5 gSugar
42 gProtein
590 mgSodium
920 mgPotassium
85 mgCalcium
6 mgIron
18 mgVitamin C
145 mcgVitamin A

Ingredients

For the Stew

1.5 lbs lamb shoulder, cut into 2-inch cubes
3 medium potatoes, peeled and quartered
2 large onions, finely diced
4 cloves garlic, minced
2 tablespoons niter kibbeh (clarified butter)
2 tablespoons berbere spice blend
1 tablespoon tomato paste
2 cups lamb or chicken broth
1 teaspoon fresh ginger, grated
1/2 teaspoon ground cardamom
Salt to taste

For Serving

Fresh injera bread
Plain yogurt for garnish
Sliced fresh tomatoes

Directions

Heat niter kibbeh in a large Dutch oven over medium heat until melted and shimmering.
Add diced onions and cook, stirring occasionally, until deeply caramelized and golden brown, about 15-18 minutes.
Stir in garlic and ginger, cooking for 1 minute until fragrant.
Add berbere spice blend and tomato paste, stirring constantly for 2 minutes to toast the spices.
Add lamb cubes, tossing to coat evenly with the spice mixture. Cook until browned on all sides, about 5-7 minutes.
Pour in broth, bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes.
Add quartered potatoes and cardamom, stirring gently. Cover and continue cooking for 15-20 minutes until potatoes are tender and lamb is fully cooked.
Season with salt to taste. Let rest for 5 minutes before serving with injera.
Serve in a traditional mesob basket or wide bowl, garnished with a dollop of yogurt and sliced tomatoes.

Cook’s Notes

For deeper flavor, marinate the lamb with half the berbere for 2 hours before cooking.
Niter kibbeh can be substituted with ghee if unavailable.
Adjust berbere quantity based on your heat preference – traditional versions are quite spicy.
Leftovers reheat beautifully and develop more complex flavors the next day.
Serve with additional berbere on the side for those who want extra heat.