Lamb Alicha

Name: Lamb Alicha
Total time: 1 h 45 min
Cuisine: Ethiopian
Ingredients: 800g lamb shoulder, diced; 2 onions, finely chopped; 4 garlic cloves, crushed; 1 tbsp fresh ginger, grated; 2 tbsp olive oil; 1 tsp ground turmeric; 1 tsp ground cardamom; 400ml water; 2 green chilli, slit; 2 carrots, cut into chunks

A mild, golden lamb stew with turmeric, ginger and green chilli. Tender meat and no fierce heat.

Time1 hr 45
LevelMedium
Costabout £3.19 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

5 servings

Ingredients

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800 glamb shoulderdiced
2onionsfinely chopped
4garlic clovescrushed
1 tbspfresh gingergrated
2 tbspolive oil
1 tspground turmeric
1 tspground cardamom
400 mlwater
2green chillislit
2carrotscut into chunks

Method

1
Fry the onions in the oil in a large pan over a medium heat for 10 minutes until soft.
10 min
2
Add the garlic, ginger, turmeric and cardamom and cook for 2 minutes.
3
Add the lamb and stir until the pieces are coated and lightly sealed, about 5 minutes.
5 min
4
Pour in the water and add the chillies. Cover and simmer gently for 1 hour.
60 min
5
Add the carrots and cook for 25 more minutes until the lamb and carrots are tender and the sauce is thick.
25 min
6
Season with salt and black pepper and serve with injera or rice.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.