Ethiopian Ground Beef Mild Stew Minchet Abesh Alicha Recipes

ETHIOPIAN GROUND BEEF STEW (MINCHET-ABESH ALICAH)

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.

ETHIOPIAN MILD SPLIT LENTILS STEW (YEMSER ALICHA)

Steps:

• Bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it to the boiling water. Cook it for 5 minutes.
• Remove the foam with spoon and discard. Lightly drain the extra water in a container or a cup.
• Meanwhile sauté the onion with ½ cup of water and oil for 5 minutes or until tender.
• To the cooked onion, add ½ cup of water, garlic, ginger, white pepper, curry or turmeric. Stir for 5 minutes;.
• Combine the lentils and the sauce. Mix well. If more water needed, use the water which is set aside. Cook the Stew for 15 minutes or until it simmers.
• Add salt, hot green pepper and mix it well. Remove from heat. Serve it warm or cold.
• Some of the spices could be found in Ethiopian or Indian shops/groceries.

ETHIOPIAN MILD LAMB STEW (YEBEG ALICHA)

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.