FAYAL KIKIL / GOAT IN MILD TURMERIC STEW [WITH CARROTS]
This is very similar to Yebeg Alicha, which is my favorite Ethiopian dish, made and reported upthread.
His spicing is more scant than most recipes I have come across and vs the dishes I’ve eaten at restaurants, so I adjusted to taste (green and black cardamom, a bit of cumin powder based on other recipes I looked at), and I also swapped jalapeno for an Indian green chilli because that’s what I had on hand.
I also added potatoes as in yebeg alicha, because they absorb the flavors and taste wonderful.
Eaten with rice (I had fermented dosa batter for faux injera crepes, but didn’t want them in the end) and sauteed spinach prepared as Gomen.
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