ETHIOPIAN SAUTEED LAMB OR BEEF
Serve this dish with injera bread for an authentic Ethiopian meal. If you can't find injera, any flat bread would be delicious. recipe #454644 would make this a complete meal. Recipe from Homemakers magazine.
Provided by Dreamer in Ontario
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut meat into thin 2 inch long strips and mix with garlic.
- Heat oil over medium-high heat; saute onion and hot peppers until onion is light golden (about 4 to 5 min).
- Add red pepper ans salt; saute until red pepper is tender (about 2 to 3 min).
- Transfer onion mixture to bowl.
- In same pan, melt butter over high heat and saute meat mixture until seared all over (about 2 min).
- Stir in Berbere spice mix to taste; saute for 30 seconds.
- Serve with injera bread and Tomato & Cucumber salad.
- Keep extra Berbere spice mix on table to sprinkle over meat as desired.
TIBS
Tibs is a popular Ethiopian dish of sautéed beef, mutton or venison, and vegetables, that's flavored with niter kibbeh and berbere.
Provided by Laurie Liagre
Categories Main Course
Time 1h20m
Number Of Ingredients 18
Steps:
- Melt the niter kibbeh in a Dutch oven over medium heat, then add the onions, ginger, cumin, pepper, garlic and berbere spice.
- Reduce heat to medium-low, and cook, stirring frequently, for about 30 minutes, or until onions are golden brown.
- Towards the end of cooking, the onions should sizzle slightly, so if necessary, increase the heat.
- Transfer half of the onions to a blender, puree them, and pour them back into the pot with the rest. Salt and mix well.
- Add the tomatoes, and cook for 2 minutes over medium / high heat, stirring frequently.
- Turn off the heat, cover and keep warm.
- Generously salt the beef on all sides.
- Heat the oil in a cast iron pan, until it's lightly smoking.
- Add the beef in a single layer, leaving some free space between each piece.
- Cook the beef pieces without moving for about 3 minutes, or until they are seared on one side.
- Turn the pieces of meat over with kitchen tongs, and cook on the other side until seared.
- Continue to cook the meat, stirring and turning the pieces occasionally until the desired sear is reached.
- Mix the beef with the reserved sauce, and finally add the lemon juice and cilantro, and mix well..
- Serve immediately with injera.
Nutrition Facts : Calories 593 kcal, Carbohydrate 19 g, Protein 51 g, Fat 33 g, SaturatedFat 19 g, Cholesterol 179 mg, Sodium 717 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
ETHIOPIAN TOMATO & CUCUMBER SALAD
Make and share this Ethiopian Tomato & Cucumber Salad recipe from Food.com.
Provided by Dreamer in Ontario
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toss together all ingredients except olive oil.
- Sprinkle with olive oil.
TIBS -- ETHIOPIAN LAMB STEW
This recipe is from Marcus Samuelsson, the Ethiopian born, Swedish raised chef of Aquavit in Manhattan. He learned it from the chef at Meskerem, a wonderful Ethiopian restaurant in New York. It should be eaten with Injera, the Ethiopian flat bread which is soft and slightly sour and adds a wonderful touch to the dish. Pita bread or soft tortillas are the right texture, but the flavor isn't there. If there's an Ethiopian restaurant nearby, you may be able to buy some. If you can get Tef (the fermented grain that gives Injera its special taste), you can make your own. There's a recipe posted. Add one to two hours of refrigeration time to the cooking time. You'll have some of the clarified seasoned butter left over, but you'll find a use for it, I promise.
Provided by Chef Kate
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium mixing bowl, combine lamb, onion and jalepeno.
- Add 3/4 cup of red wine and mix well.
- Cover and refrigerate for one to two hours.
- In a small saucepan, combine butter, turmeric, garlic and cardamom.
- Bring to a boil.
- With a skimmer or large spoon, remove any impurities which come to the surface.
- Carefully pour only the clarified butter into a clean container, discarding the rest.
- In a small saucepan over low heat, combine one tablespoon of the clarified butter with the chili powder.
- Stir for about one minute; do not allow the butter to burn.
- Add 1/2 cup of red wine.
- Remove from heat and pour chili sauce into serving bowl.
- Using a slotted spoon, remove lamb from marinade and drain lamb on paper towels.
- Reserve marinade.
- Place a large iron skillet over medium-high heat until very hot.
- Add two tablespoons clarifed butter.
- Add lamb and saute until lamb is seared on all sides.
- Add marinade to pan and continue stirring until lamb is cooked through, about two to three minutes.
- Season with salt, pepper and rosemary.
- Allow liquid in pan to reduce slightly.
- Serve lamb and pan juices in individual bowls, accompanied by chili dipping sauce and Injera, with which to scoop up the meat.
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AWAZE TIBS (ETHIOPIAN SPICED LAMB STEW) - FOOD & WINE
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5/5 (2)Category DinnerCuisine AfricanTotal Time 45 mins
- Season the lamb with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add half of the lamb to the casserole and cook over moderately high heat, turning, until browned all over, 6 to 8 minutes. Using a slotted spoon, transfer the lamb to a medium bowl. Repeat with the remaining lamb.
- Add the onions, garlic, rosemary, thyme and a generous pinch each of salt and pepper to the casserole and cook over moderate heat, stirring occasionally, until the onions have softened, about 8 minutes.
- Add the lamb and any accumulated juices to the casserole along with the wine mixture, tomatoes, bell pepper and shallot. Cook over moderate heat, stirring, until the tomatoes and bell pepper have softened and the lamb is just cooked through, about 10 minutes. Season with salt and pepper and serve.
SEGA WAT (SPICY ETHIOPIAN BEEF STEW) - THE DARING GOURMET
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5/5 (25)Total Time 1 hr 45 minsCategory Main CourseCalories 485 per serving
- Heat 3 tablespoons of niter kibbeh or butter in a heavy pot or Dutch oven. Add the onions and cook, covered, over low heat for 20 minutes, stirring occasionally.
- Add the garlic, ginger, and 1 tablespoon niter kibbeh and continue to cook for another 10 minutes, stirring occasionally.
- Add the berbere and the 2 remaining tablespoons of niter kibbeh and cook, covered, over low heat for another 10 minutes, stirring occasionally.
- Add the beef, broth, salt and bring to a boil. Reduce the heat to low, cover, and simmer for 45-60 minutes, or until the beef is tender, stirring occasionally.Adjust the seasonings, adding more berbere according to taste and heat preference. Add the hard-boiled eggs and simmer on low heat, covered, for another 10 to heat through.
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