Ethiopian Collard Green and Meat Stew |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is one of the delicious side-dishes of Ethiopia. Ingredients:
1 lb collard greens |
1 lb lamb chops or 1 lb beef rib |
2 tablespoons butter (nitir kebe) |
1 red onions (finely chopped) or 1 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. Cut the ribs in smaller sizes and the meat in small strips; wash it with cold water;.
2. Boil water in large pot and put the cleaned ribs and the meat. Cook it for 10 minutes and strain.
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. Boil water in a large pot and add the collard green. Cook it for 10 minutes and strain.
5. In a medium pot, sauté the onion, the fresh garlic with gradually adding one cup of water (10 minutes).
6. Add to the onion, butter, ginger juice, the ribs; stir for five minutes.
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. Add the cooked collard green to the meat stew; Cover and cook it for 15 minutes.
9. Add the hot peppers and remove from heat. Serve it warm.
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