Ethiopian Sauteed Lamb Or Beef Recipes

ETHIOPIAN SAUTEED LAMB OR BEEF

Steps:

• Cut meat into thin 2 inch long strips and mix with garlic.
• Heat oil over medium-high heat; saute onion and hot peppers until onion is light golden (about 4 to 5 min).
• Add red pepper ans salt; saute until red pepper is tender (about 2 to 3 min).
• Transfer onion mixture to bowl.
• In same pan, melt butter over high heat and saute meat mixture until seared all over (about 2 min).
• Stir in Berbere spice mix to taste; saute for 30 seconds.
• Serve with injera bread and Tomato & Cucumber salad.
• Keep extra Berbere spice mix on table to sprinkle over meat as desired.

ETHIOPIAN AWAZE BEEF TIBS RECIPE

Steps:

• Purée or mash the fresh ginger and garlic into a paste.
• In a bowl, mix together the steak, onion, rosemary, ginger, garlic, berebere and salt. Place a pan on medium heat. Add the oil and butter. When the pan is hot, place the spiced meat and onion mixture into the hot pan and cook for about 5 minutes. PRO TIP: Do not stir the meat right away. Let it sit in the hot pan for the first couple of minutes to brown on the bottom. Also, make sure you use a wide-enough pan so the meat does not steam. Steaming also prevents browning.
• Add ½ cup water and cook for another 5 minutes. Taste for seasoning. Add fresh chopped tomatoes if desired. Serve with rice, or with injera (which can be purchased from a local Ethiopian market).

TIBS -- ETHIOPIAN LAMB STEW

Steps:

• In a medium mixing bowl, combine lamb, onion and jalepeno.
• Add 3/4 cup of red wine and mix well.
• Cover and refrigerate for one to two hours.
• In a small saucepan, combine butter, turmeric, garlic and cardamom.
• Bring to a boil.
• With a skimmer or large spoon, remove any impurities which come to the surface.
• Carefully pour only the clarified butter into a clean container, discarding the rest.
• In a small saucepan over low heat, combine one tablespoon of the clarified butter with the chili powder.
• Stir for about one minute; do not allow the butter to burn.
• Add 1/2 cup of red wine.
• Remove from heat and pour chili sauce into serving bowl.
• Using a slotted spoon, remove lamb from marinade and drain lamb on paper towels.
• Reserve marinade.
• Place a large iron skillet over medium-high heat until very hot.
• Add two tablespoons clarifed butter.
• Add lamb and saute until lamb is seared on all sides.
• Add marinade to pan and continue stirring until lamb is cooked through, about two to three minutes.
• Season with salt, pepper and rosemary.
• Allow liquid in pan to reduce slightly.
• Serve lamb and pan juices in individual bowls, accompanied by chili dipping sauce and Injera, with which to scoop up the meat.

ETHIOPIAN TOMATO & CUCUMBER SALAD

Steps:

• Toss together all ingredients except olive oil.
• Sprinkle with olive oil.