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ethiopian ground beef stew (minchet-abesh alicah)

Recipe by
Lynette !
Gulf Breeze, FL

This is an Ethiopian ground beef sauce/stew that is served over rice or with injera. If you can't find bishop weed, you can substitute dried thyme.

yield 6 serving(s)
prep time 10 Min
cook time 45 Min
method Stove Top

Ingredients For ethiopian ground beef stew (minchet-abesh alicah)

  • 1 lb
    ground beef
  • 1 c
    onion, thinly chopped
  • 1/2 c
    niter kebe (ethiopian spiced clarified butter)
  • 1/4 c
    white wine
  • 2 clove
    garlic, minced
  • 1/4 tsp
    bishop weed
  • 1/4 tsp
    ginger powder
  • 1/4 tsp
    turmeric, ground
  • 1/4 tsp
    ground white pepper
  • 1/4 tsp
    ground cardamom
  • 4 c
  • salt, to taste
  • cooked rice
  • injera

How To Make ethiopian ground beef stew (minchet-abesh alicah)

  • 1
    Start with 1 cup of water. Add 2 tablespoons water to a medium pan. Saute the onion in the water, adding 2 tablespoons water at a time until the onion is soft and golden brown.
  • 2
    Add 1 cup water, Nitir Kebe, garlic, ginger, bishop weed, wine, and turmeric to the cooked onion. Cook for 5 minutes.
  • 3
    Cook the ground beef in a skillet until brown. Drain and put the ground beef in the onion mixture. Mix well.
  • 4
    Add 2 cups water to the mix; cover and cook for 20 minutes or until it simmers. Add the ground white pepper, cardamom, and salt. Cook for an additional 5 minutes.

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