Trim any excess or hard fat from the lamb cubes. Place them in a large bowl and season with the berbere. Using clean hands, toss the meat in the spices to coat evenly. Put the lamb aside for 20 minutes.
To a large heavy-bottomed pot or Dutch oven over medium heat, add the onion slices. Cook dry, stirring often, until soft, approximately 5 minutes.
Add the stew meat to the pot along with the butter. Brown the meat for approximately 6 or 7 minutes.
Add the garlic, ginger, and turmeric and stir to combine.
Pour in enough water to cover the meat by about an inch. As soon as the water comes to a boil, lower the heat to a simmer and cook uncovered for 1 hour and 20 minutes.
Add the salt and potatoes to the simmering lamb. Stir well and cook for approximately 30 minutes until the potatoes are fork-tender.
Stir in as many sliced chili peppers as desired, if using.
Serve with rice, Ethiopian lentils, braised greens, and injera teff bread.
Enjoy your Homemade Alicha Wot!