Kikal, a hearty and flavorful lamb soup, is a cherished dish in Ethiopian cuisine. Its rich broth, infused with aromatic spices like berbere and cardamom, is a testament to the country's vibrant culinary heritage. Tender chunks of lamb simmer slowly, releasing their succulent goodness into the fragrant liquid, creating a deeply satisfying culinary experience. The dish is often served with injera, the spongy flatbread that is a staple of Ethiopian meals, allowing for a delightful dipping and scooping experience. Beyond its deliciousness, Kikal represents a connection to tradition and family, often shared during special occasions and gatherings.
This deeply comforting soup is surprisingly easy to make at home. Ready to embark on a culinary journey and experience the authentic tastes of Ethiopia? Let's dive into the step-by-step process of creating your own delicious Kikal lamb soup, a recipe that will transport you straight to the heart of Habesha cuisine.
Tools Needed
- Pot
- Knife
- Cutting board
- Vegetable chopper
Ingredients
- Onions: 2
- Jalapenos
- Salt
- Cho
- Mitz
- G
- Chicken Block (Chicken Stock): 1
- Turmeric
- Blended Garlic and Ginger
- Lamb (Siga)
- Colorful Peppers (Orange, Red, Yellow, Green): 1.5
- Garlic
- Water
- Giveet (Berbere spice)
Step-by-Step Instructions
Step 1. Prepare the Lamb and Aromatics
- Wash the lamb thoroughly and cut it into strips, then cubes, similar to how you would cut meat for other Habesha dishes.
- While the meat cooks, chop the onions using a vegetable chopper (optional, but recommended).
Step 2. Brown the Lamb and Build Flavor
- Heat oil in a pot over medium heat. Add the lamb and cook until browned and no longer pink. This step takes time, especially with bone-in lamb.
- Once the lamb is cooked, add in the chopped onions, turmeric, a couple of jalapenos, and colorful peppers.
- Add salt and the blended garlic and ginger mixture to taste. Then, break up and add the chicken block.
- Add Giveet (Berbere spice) for extra flavor.
Step 3. Simmer and Tenderize
- Add water gradually, ensuring the meat is submerged. Stir carefully and continue to cook. Adjust the heat as needed.
- Add fresh cut garlic. Continue to simmer until the meat is very tender.
- Adjust seasoning (salt and water) as needed, stirring occasionally.
Step 4. Rest and Serve
- Once the soup is cooked through, turn off the heat and allow it to cool slightly before serving.
Read more: Misir Wot: Spicy Ethiopian Lentils Recipe
Tips
- Check the meat frequently during cooking to ensure it's not getting too dry and to prevent frothing.
- Taste test the soup before serving and adjust seasoning as needed.
Nutrition
- Calories: approximately 600-800
- Fat: 40-60g
- Carbs: 20-30g
- Protein: 40-50g
FAQs
1. Can I use a different type of meat instead of lamb?
While lamb is traditional, you can substitute with beef or goat. The cooking time might need slight adjustment depending on the meat's toughness.
2. How can I make the Kikal spicier?
Add more berbere spice to your liking! Start with a little extra and taste as you go, adding more until you reach your desired level of heat.
Enjoy your homemade bowl of delicious Habesha Kikal! This comforting soup is perfect for a chilly evening or a special occasion, and its rich flavors will leave you wanting more. Now go forth and impress your friends and family with your newfound culinary skills!