Zigni Recipe #31076
A traditional Ethiopian/Eritrean dish. Extremely hot, so don't try it if you're not used to such food. If you're a chilli or curry freak, though, you'll love it!
50 min | 20 min prep
SERVES 4 -6
- 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
- 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.
- Keep in a tight jar.
- 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.
- Add the tomatoes with their liquid and boil slowly until the meat is tender and the stew has thickened (30-60 minutes).
- Garnish with coriander and serve hot on Injera (Ethiopian flat bread).
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 31076 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars