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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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! 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) |
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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