ERITREAN / ETHIOPIAN BEEF STEW -- TSEBHI SGA OR KEY WET
I grew up in Asmara, Eritrea eating and making this dish regulary. This dish is one of the most popular dishes in the Eritrean and Ethiopian community.
Provided by Mahteme
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Chop onions into small fine pieces.
- Heat a shallow deep pan, about 3 to 4 inches deep.
- Add half of the spiced butter.
- Once butter is melted add the chopped onions and cook it until the onion is caramelized.
- Be sure not to burn the onions, keep stirring!
- Add the chili paste to the cooked onions.
- Mix it well by adding a drop of water at a time as needed.
- Cook for about 15 minutes by adding a drop of water as you stir to stop it from drying.
- Add tomatoes and cook for about 30 minutes more stirring it often and adding a drop of water as needed to prevent it from drying out.
- Cut beef into small bite sizes, about ½ inch cubes.
- Add beef to the cooking paste and cook covered for about 20 minutes or until it is cooked fully.
- Add the remainder of the spiced butter and mix well.
- Let cook of about 5 more minutes.
- Depending on your personal desire, you may add more water to bring it to the consistency you like.
Nutrition Facts : Calories 883.2, Fat 92, SaturatedFat 40.7, Cholesterol 142.9, Sodium 132.5, Carbohydrate 3.9, Fiber 0.7, Sugar 1.8, Protein 9.9
KULU'WA (ERITREAN CHOPPED MEAT)
A lovely Eritrean coworker of mine brought this to work for me the other day. She served it on injera and it was wonderful! It's spicy but not too spicy and has lots of texture from the beef. She barely speaks a lick of English so I wasn't able to get her recipe. I searched for one and this sounds like the same one. This version is adapted from Taste of Eritrea by Olivia Warren. You can also us Recipe #456528 for the butter. Enjoy!
Provided by Nif_H
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion in butter for 5 minutes. Add tomato, garlic and berbere. Add meat and saute for 10 minutes.
- Serve on injera or a sourdough bread.
EASY VEGETARIAN KOFTA CURRY
My mother-in-law is Indian and let me in on a secret: The vegetable balls from IKEA® make for a great and ridiculously easy vegetarian kofta curry. This is ready in just about 30 minutes, making it perfect for a weeknight. Serve with basmati rice.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 6
Number Of Ingredients 20
Steps:
- Heat olive oil and butter in a large saucepan over medium heat. Add cumin seeds, cardamom pods, whole cloves, cinnamon stick, and bay leaf. Cook until spices start to sputter, about 1 minute. Stir in onion, ginger, and garlic. Cook and stir until onion is softened and just starting to brown, about 5 minutes.
- Stir in diced tomatoes, coriander, turmeric, cumin, garam masala, cayenne, and salt. Bring mixture to a gentle simmer; add yogurt and stir well. Add frozen vegetable balls. Pour in hot water to thin sauce slightly to desired consistency. Bring mixture back to a simmer and cook, covered, until sauce is thickened and vegetable balls are heated through, 10 to 15 minutes.
Nutrition Facts : Calories 150.4 calories, Carbohydrate 9 g, Cholesterol 6.4 mg, Fat 8.4 g, Fiber 3.5 g, Protein 9.8 g, SaturatedFat 2.4 g, Sodium 541.9 mg, Sugar 3.1 g
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