Ethiopian Sauteed Lamb Or Beef Recipes

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ETHIOPIAN SAUTEED LAMB OR BEEF



Ethiopian Sauteed Lamb or Beef image

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

12 ounces lean lamb or 12 ounces beef sirloin
1 garlic clove, minced
1 tablespoon olive oil or 1 tablespoon vegetable oil
1 small sweet onion, thinly sliced
3 green hot peppers, quartered lengthwise
1 red bell pepper, thinly sliced
1 pinch salt
1 tablespoon butter
3 -4 teaspoons berbere mixed spice, recommend Berbere Spice Mix (Ethiopian)

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 image

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

2 lbs beef sirloin ((or merlan), trimmed and cut into 1 inch / 2.5 cm cubes)
3 oz niter kibbeh
4 onions (, cut into slices)
2 3 inch pieces fresh ginger (, peeled and grated)
½ teaspoon cumin
½ teaspoon black pepper
1 large head garlic (, peeled and crushed)
2 large tomatoes (, peeled, seeded, and finely diced)
2 green peppers ((jalapeño type), sliced ​​or whole)
5 tablespoons berbere spice
4 teaspoons neutral vegetable oil
2 teaspoons lemon juice
Salt
2 teaspoons fresh cilantro (, chopped)
Dutch oven
Blender
Cast iron pan ((12 inches / 30 cm in diameter))
Kitchen tongs

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



Ethiopian Tomato & Cucumber Salad image

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

2 cups ripe tomatoes, seeded & diced or 2 cups cherry tomatoes, diced
1 1/2 cups cucumbers, diced
1/4 cup sweet onion, diced
1 green hot pepper, seeded and finely diced
4 teaspoons lemon juice
2 teaspoons balsamic vinegar or 2 teaspoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons extra virgin olive oil

Steps:

  • Toss together all ingredients except olive oil.
  • Sprinkle with olive oil.

TIBS -- ETHIOPIAN LAMB STEW



Tibs -- Ethiopian Lamb Stew image

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

2 lbs loin lamb, boneless cut into 1/2 inch cubes
1 red onion, minced
1 jalapeno pepper, seeded and minced
1 1/4 cups dry red wine
1 1/2 cups sweet butter
1/2 tablespoon turmeric
1 garlic clove, crushed
2 cardamom pods, crushed
2 tablespoons mild chili powder
kosher salt
fresh ground pepper, to taste
1 tablespoon fresh rosemary, chopped

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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