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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (485g) Recipe makes 4 servings |
||
| Calories 790 | ||
| Calories from Fat 534 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 59.4g | 91% | |
| Saturated Fat 19.9g | 99% | |
| Monounsaturated Fat 23.0g | ||
| Polyunsaturated Fat 10.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 151mg | 50% | |
| Sodium 1885mg | 78% | |
| Potassium 1389mg | 39% | |
| Total Carbohydrate 21.6g | 7% | |
| Dietary Fiber 6.6g | 26% | |
| Sugars 8.3g | ||
| Protein 45.1g | 90% | |
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Ingredients
- 2 lbs stewing beef, in cubes
- 1/4 cup vegetable oil
- 2 large onions, chopped
- 4 cloves garlic, crushed
- 2 cans tomatoes, with liquid
- salt, pepper
- fresh coriander (cilantro) (optional)
Berbere pepper
- 1 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground fenugreek
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1 tablespoon salt
- 5 tablespoons cayenne pepper
- 2 tablespoons paprika
- 1 teaspoon fresh ground black pepper
Directions
1
For the berbere, combine the spices and roast in a dry skillet on low to moderate heat, stirring constantly, for about 5-10 minutes, or until roasted.2
Keep in a tight jar.3
For the stew, fry the meat on high heat until brown, then add the onion, and eventually the garlic and 3 tbsp Berbere, which are NOT to become burnt.4
Add the tomatoes with their liquid and boil slowly until the meat is tender and the stew has thickened (30-60 minutes).5
Garnish with coriander and serve hot on Injera (Ethiopian flat bread).
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Browse similar recipes by category
- Course > Main Dish > Curries
- Main Ingredient > Meat > Beef
- Cuisine > African > Sub-Saharan > Ethiopian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Occasion > Taste/Mood > Spicy
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Ymn's girl
On Apr 14, 2008
YUM! My mom always made this dish at home (Yemen) and so was overjoyed to find the ingredients for the berbere pepper. We always had this dish with chicken and with some boiled eggs thrown in and so I made this with one whole chicken and 3 boiled eggs added in at the end. Lovely!
From: Feej
On Dec 20, 2007
First time making anything Ethiopian. Also first time with fenugreek & cardamom. Both dh & I liked this. I admit, I was timid & only used 2 tablespoons cayenne. Should have used more. So a few days later, I added more cayenne to the rest of the berbere pepper mix and put it on some chicken I was grilling. We both liked it a lot. Thank you for sharing this recipe. I'm going to keep the berbere on-hand.
From: Woowoose
On Oct 7, 2007
Delicious! By mistake had to use ground beef instead but it worked. I'll definitely use this again. Thanks!
From: hippeastrum
On Apr 2, 2006
Hrm, the spicyness was a little high for everyone and I reduced it to only 3 tsp too. SInce I love spicy food, I thought it was great and I will make it again sometime. I couldn't find any fenugreek and I ran out of cloves, but it still came out pretty good I thought. Thanks!
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