Ethiopian · main
Alicha (Mild Lamb or Vegetable Stew)
Alicha (Mild Lamb or Vegetable Stew) reads umami 6.9, richness 5.8 and sourness 4.4 on Palate's 0–10 flavor X-ray — a Ethiopian main, about 30 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 7.7 / 10
- Sweet & Fruity — 1.3 / 10
- Sour & Bright — 4.4 / 10
- Bitter & Earthy — 2.2 / 10
- Rich & Fat — 5.8 / 10
- Aromatic & Spice — 5.1 / 10
The measured notes (of 18)
Umami 6.9 · Richness 5.8 · Sourness 4.4 · Allium 4.3 · Herbaceous 3.6 · Salinity 3.6 · Heat 2.5 · Warm Spice 2.4 · Marine & Briny 2.2 · Earthy 2.0 · Funk & Ferment 1.6 · Floral 1.5 · Bitterness 1.4 · Sweetness 1.1 · Fruity 0.5
What's in it (9)
- 1.5 lbs lamb, cubed
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp turmeric
- 3 tbsp niter kibbeh
- 2 green chili, sliced
- salt to taste
- 1/4 cup fresh cilantro, chopped
Time & effort: about 30 min · effort: medium
Nutrition (per 100 g, engine-estimated): 43.2 kcal, 1.7 g protein, 1.1 g fat, 6.9 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Cook onions in niter kibbeh until soft and golden, then add garlic, ginger, and turmeric and stir for a minute.
- Add lamb or vegetables, season with salt, and add enough water to braise.
- Simmer covered until everything is very tender, then finish with sliced green chili.
- Serve on injera.
Dishes with a similar flavor shape
- Tibs (Sauteed Meat) — Ethiopian
- Spicy Fish Curry — Indian
- Cochon de Lait — Cajun/Creole
- Manti (Turkish Dumplings) — Turkish
- Sour Cream Chicken Enchiladas — Tex-Mex
Keep reading: what umami, richness, sourness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.