🇪🇹 Ethiopian

Lamb Atakilt

Name: Lamb Atakilt
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 3 medium, cubed Potato; 2, thickly sliced Carrot; 1/2 Cabbage; 500 g Lamb; 750 ml Stock or Broth; 2 tbsp Niter Kibbeh; 1 tsp Berbere; 1 tsp Ground Turmeric

🇪🇹 Ethiopian

A slow-simmered ethiopian pot of lamb, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. Ready in 60 minutes including prep.

Prep 15 min Cook 45 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Potato3 medium, cubed
Carrot2, thickly sliced
Cabbage1/2
Lamb500 g
Stock or Broth750 ml
Niter Kibbeh2 tbsp
Berbere1 tsp
Ground Turmeric1 tsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Warm the Niter Kibbeh in a heavy casserole and brown the lamb well on all sides — real colour means real flavour.
2
Lift the lamb out, soften the onion and garlic in the same pot, then add the berbere.
3
Return the lamb, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh cilantro right before serving.

Chef's tip

A final squeeze of lemon just before serving lifts every other flavour.

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