ethiopian ground beef stew (minchet-abesh alicah)
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.
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prep time
10 Min
cook time
45 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 pound ground beef
- 1 cup onion, thinly chopped
- 1/2 cup niter kebe (ethiopian spiced clarified butter)
- 1/4 cup white wine
- 2 cloves garlic, minced
- 1/4 teaspoon bishop weed
- 1/4 teaspoon ginger powder
- 1/4 teaspoon turmeric, ground
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground cardamom
- 4 cups water
- - salt, to taste
- - cooked rice
- - injera
How To Make ethiopian ground beef stew (minchet-abesh alicah)
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Step 1Start 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.
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Step 2Add 1 cup water, Nitir Kebe, garlic, ginger, bishop weed, wine, and turmeric to the cooked onion. Cook for 5 minutes.
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Step 3Cook the ground beef in a skillet until brown. Drain and put the ground beef in the onion mixture. Mix well.
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Step 4Add 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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