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.
Provided by Lynette !
Categories Beef
Time 55m
Number Of Ingredients 14
Steps:
- 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.
ALICHA (ETHIOPIAN STEW)
One of my distant relatives in the middle of Outback Australia married an Ethiopian woman. Good choice - the woman can cook, and well enough to be featured on a food show on national TV.
Provided by Missy Wombat
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook onions and garlic in oil until transparent.
- Wash and chop vegetables and add them to the onions, lightly browning.
- Add nutmeg, garlic and cardamom then cook slowly for 30 mins.
- Season to taste then add chilli, parsley and basil just before serving.
ETHIOPIAN MILD LAMB STEW (YEBEG ALICHA)
Make and share this Ethiopian Mild Lamb Stew (Yebeg Alicha) recipe from Food.com.
Provided by yewoinfamilycooking
Categories Lamb/Sheep
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the ribs in smaller sizes and the meat in small strips, wash it with cold water.
- Boil water in large pot; add the cleaned ribs and the meat; cook it for 10 minutes and strain.
- In medium heat, cook the onion with two cups of water (adding the water gradually); stir continuously until tender (10-15 minutes).
- Add the butter, garlic, ginger-root juice, bishop weed and cook for five minutes.
- Add the ribs and the meat; stir for five minutes; put four cups of water and turmeric; cover and cook for 30 minutes.
- Add false cardamom, salt to taste and cook to simmer; at the end, add the hot peppers and remove from heat.
Nutrition Facts : Calories 568.5, Fat 48.1, SaturatedFat 22.7, Cholesterol 132.2, Sodium 93.8, Carbohydrate 7.5, Fiber 1.1, Sugar 3.1, Protein 25.7
ALICHA
Make and share this Alicha recipe from Food.com.
Provided by byZula
Categories Curries
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In dry pan over medium heat, stir fry onions for 2 minutes
- Add the oil and stir fry 1 minute longer. Add the meat and brown 5 mins, stirring frequently. Add all of the spices and seasonings at one time and stir well.
- Add the water and bring to a boil. Cover the pan and cook over moderate heat for about 45 mins, or until the meat is tender.
- Should the curry dry out too quickly, add another 1/2c water.
- At the end of the 45 mins, there should be very little sauce.
- Serve warm or at room temperature.
Nutrition Facts : Calories 1049.5, Fat 108.9, SaturatedFat 44.8, Cholesterol 149.8, Sodium 430.5, Carbohydrate 3.7, Fiber 0.7, Sugar 1.5, Protein 13
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