Ethiopian Collard Green and Meat Stew

Ingredients

• 1 lb collard greens
• 1 lb lamb chop or beef rib
• 2 tablespoons butter (Nitir Kebe)
• 1 red onion or shallot (finely chopped)
• 1 teaspoon garlic powder
• 4 cups water (or more as desired)
• 1/4 teaspoon cardamom
• 1 tablespoon ginger juice or 1/2 teaspoon ginger powder
• 3 hot green peppers (seeded and sliced)
• salt and pepper

Directions

1. 1

   Cut the ribs in smaller sizes and the meat in small strips; wash it with cold water;.

2. 2

   Boil water in large pot and put the cleaned ribs and the meat. Cook it for 10 minutes and strain.

3. 3

   Separate the leaves cut the end stems and discard; wash the leaves in cold water. Chop the leaves in desired size; keep it in cold water.

4. 4

   Boil water in a large pot and add the collard green. Cook it for 10 minutes and strain.

5. 5

   In a medium pot, sauté the onion, the fresh garlic with gradually adding one cup of water (10 minutes).

6. 6

   Add to the onion, butter, ginger juice, the ribs; stir for five minutes.

7. 7

   Add the meat; stir for another five minutes; add three cups water, garlic powder, false cardamom, salt and black pepper; boil for two-three minutes.

8. 8

   Add the cooked collard green to the meat stew; Cover and cook it for 15 minutes.

9. 9

   Add the hot peppers and remove from heat. Serve it warm.