Yebeg Wat bil Kartifil - Lamb and Potato Stew

Yebeg Wat bil Kartifil – Lamb and Potato Stew

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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

  1. Heat niter kibbeh in a large Dutch oven over medium heat until melted and shimmering.
  2. Add diced onions and cook, stirring occasionally, until deeply caramelized and golden brown, about 15-18 minutes.
  3. Stir in garlic and ginger, cooking for 1 minute until fragrant.
  4. Add berbere spice blend and tomato paste, stirring constantly for 2 minutes to toast the spices.
  5. Add lamb cubes, tossing to coat evenly with the spice mixture. Cook until browned on all sides, about 5-7 minutes.
  6. Pour in broth, bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes.
  7. Add quartered potatoes and cardamom, stirring gently. Cover and continue cooking for 15-20 minutes until potatoes are tender and lamb is fully cooked.
  8. Season with salt to taste. Let rest for 5 minutes before serving with injera.
  9. 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.