Quirky Foodster
  1. Back

Holidays & Special Occasions

Yebeg Wat (Spiced Lamb Stew for Feast Days)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
20 minutes
Prep
1 hour 20 minutes
Cook
4
Servings

Ingredients

  • 800 g (1.75 lb) lamb shoulder, cubed
  • 2 large onions, finely chopped
  • 60 g (4 tbsp) niter kibbeh
  • 3 tbsp berbere spice blend
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1/4 tsp ground cardamom
  • 300 ml (1 1/4 cups) water
  • Salt, to taste
  • 1 tbsp fresh lemon juice

Method

  1. Cook the chopped onions in a dry, heavy-bottomed pot over medium-low heat, stirring frequently, for 20-25 minutes until deeply softened.
  2. Add the niter kibbeh and stir until melted through.
  3. Stir in the berbere and cook for 3 minutes, stirring constantly, to deepen the flavour.
  4. Add garlic, ginger and cardamom, and cook for 2 minutes until fragrant.
  5. Add the lamb and stir well to coat in the spiced onion mixture, browning lightly for 5 minutes.
  6. Pour in the water, bring to a gentle simmer, cover, and cook for 55-65 minutes, stirring occasionally, until the lamb is very tender.
  7. Season with salt and lemon juice to taste before serving hot.

Introduction: Yebeg Wat, a richly spiced lamb stew, is traditionally prepared for major feast days such as Fasika (Ethiopian Easter) and Christmas (Genna), marking the end of a fasting period when meat returns to the table in celebration.

Cultural Background: Yebeg Wat, a richly spiced lamb stew, is traditionally prepared for major feast days such as Fasika (Ethiopian Easter) and Christmas (Genna), marking the end of a fasting period when meat returns to the table in celebration.

Tips: As with Doro Wat, cooking the onions low and slow without browning builds the essential base flavour. Lamb shoulder is preferred for its marbling, which keeps the meat tender through the long simmer.

Variations: Goat meat can be substituted for lamb, following the same method. Some households add small whole potatoes toward the end of cooking.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until piping hot.

FAQs:

Q: When is Yebeg Wat traditionally eaten?
A: It is a centrepiece dish for major feast days such as Fasika (Easter) and Genna (Christmas), following periods of fasting when meat is reintroduced.

Q: Can this be made with a different cut of lamb?
A: Shoulder is preferred for its tenderness after slow cooking, though leg of lamb, cubed, also works well.

© Arscale 2026