Ethiopian Ground Beef Mild Stew (Minchet-Abesh Alicha)

Ingredients

• 1 lb lean ground beef
• 1 cup onion (thinly chopped)
• 1/2 cup clarified butter
• 1/4 cup white wine (if preferred)
• 1/4 teaspoon cardamom (false)
• 1/4 ginger powder or 1 tablespoon fresh ginger root juice
• 1 teaspoon garlic powder or garlic clove (diced)
• 1/4 teaspoon turmeric or curry
• 1/4 teaspoon white pepper powder
• 4 cups water (boiled)
• salt

Directions

1. 1

   In medium pot sauté the onion using one cup of boiled water by adding two tablespoon each time until the onion is soft and golden brown.

2. 2

   In the cooked onion, add one cup boiled water, purified butter, garlic, ginger, bishop weeds, wine and turmeric. Cook for 5 minutes.

3. 3

   On a baking pan, spread the ground beef and cook it in oven or stir-fry until brown.

4. 4

   Sprinkle the stir-fry ground beef in the sauce; mix well; add two cups boiled water; cover and cook it for 20 minutes or until simmers.

5. 5

   Add to the stew white pepper, salt and false cardamom; cook it for 5 minutes; remove from heat.

6. 6

   Serve it hot with Injera, rice, bread or as desired.

7. 7

   * You will find these spices in Ethiopian or Indian shops/groceries.

8. 8

   ** Please go to www.yewoinfamilycooking.com to see how to prepare Clarified/Purified Butter (Nitir Kebe).