Ethiopia · Ethiopia

Yasa Beg Wat (Ethiopian Lamb Cabbage Stew)

Name: Yasa Beg Wat (Ethiopian Lamb Cabbage Stew)
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Yield: 4 servings
Cuisine: Ethiopia
Ingredients: lamb shoulder, cubed 500 g; cabbage, quartered 500 g; onion, sliced 100 g; garlic cloves 15 g; ginger 15 g; berbere spice 10 g; turmeric 3 g; vegetable oil 30 ml; fine salt 5 g; water 200 ml; injera flatbread 4 pieces

Tender lamb simmered with cabbage, turmeric and berbere spice, served on injera.

115 minutes · 4 servings · Moderate

Yasa beg wat is lamb cooked with cabbage, and the pairing reflects a pastoral diet in which meat and vegetables arrive in the same pot. Turmeric colours it gold and keeps the heat low, so it reads as gentle rather than fiery. Long braising is what softens both halves of the dish, and very little is added to get in the way.

Ingredients

lamb shoulder, cubed500 g
cabbage, quartered500 g
onion, sliced100 g
garlic cloves15 g
ginger15 g
berbere spice10 g
turmeric3 g
vegetable oil30 ml
fine salt5 g
water200 ml
injera flatbread4 pieces

Directions

1
Brown lamb in oil ten minutes until golden on all sides.
2
Add onion, garlic and ginger; sauté five minutes; stir in berbere and turmeric.
3
Add water; cover and simmer sixty minutes until lamb is tender.
4
Add cabbage; simmer fifteen minutes until soft.
5
Spoon stew over injera.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content