Ethiopian Alicha Wot

Name: Ethiopian Alicha Wot
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Ingredients: 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); Salt; 1 pound small potatoes, (cut into chunks); 4 serrano chiles, (sliced thin)

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Prep Time: 20 minutes

Cook Time: 120 minutes

Total: 140 minutes

Servings: 4

Author : Hank Shaw

curry stews venison

Ingredients

Remove All · Remove Spices · Remove Staples

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)Salt1 pound small potatoes, (cut into chunks)4 serrano chiles, (sliced thin)

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.