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Kikil

ቅቅል

Mild, comforting bone-in lamb and potato stew enriched with niter kibbeh.

~1–2 hr Easy Serves 4–6
Watch how to make Kikil

Method

  1. 1

    Choose bone-in meat: Use bone-in lamb when possible and cut/portion so pieces cook evenly.

  2. 2

    Build a mild broth: Simmer meat gently with the recipe aromatics until the meat begins to tenderize and the broth develops body.

  3. 3

    Add potato at the right time: Add potatoes late enough that they become tender without dissolving before the meat is ready.

  4. 4

    Finish with seasoned butter: Finish with niter kibbeh and adjust salt/aromatics.

Cook's notes

  • The source emphasizes bones because they deepen the broth; boneless meat changes the character of the cooking liquid.
  • Kikil is meant to be gentler than a berbere-heavy key wot; don't turn it into a red stew.
  • Use the potato as a doneness cue, but the meat still needs to be fully tender and safely cooked.

More stews (wot)

Doro Wat2 hr 30 min · InvolvedKey Wat1 hr 45 min · MediumMisir Wat50 min · Easy

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