Ethiopian Alicha Wot
It's been years since I worked at an Ethiopian restaurant, but this recipe for alicha wot is pretty close to what I remember making back in the day. I use venison stew meat here, but beef or lamb will work, too. This basic curry is also used with chicken, and even fish.
Servings: 4 people
- 1 large onion, sliced, about 3 cups
- 2 pounds venison stew meat, trimmed of silverskin
- 1/2 cup Ethiopian spiced butter (see notes)
- 2 tablespoons ginger, minced
- 5 cloves garlic, chopped
- 1 teaspoon turmeric, ground
- 1 pound small potatoes, cut into chunks
- 4 serrano chiles, sliced thin
Add the onion to a large Dutch oven or other heavy pot and turn the heat to medium. Cook the onions dry, without fat, stirring often, until they soften, about 5 minutes.
Mix in the venison stew meat. Add the spiced butter and brown the meat lightly, just about 5 to 8 minutes. Add the ginger, garlic and turmeric and mix well.
Pour in about 5 cups water, enough to cover the meat by an inch or so, and simmer uncovered very gently for about 80 minutes. Add salt to taste during this time.
Add the potatoes and simmer until they are tender, about 30 minutes or so. By now the stew should have thickened a bit. Stir in as many sliced chiles as you want and serve.
Calories: 492kcal | Carbohydrates: 5g | Protein: 53g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 250mg | Sodium: 119mg | Potassium: 822mg | Fiber: 1g | Sugar: 2g | Vitamin A: 56IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 8mg