Ethiopian beef stew
prep: 20 minutes
cook: 1.5-2 hours
serving: 4
Nutrition Facts
each serving
KCal
428
Carbs
46.5g
fiber
10.2g
Protein
37.2g
Fat
8.1g
Saturates
2.6g
Sugars
14.2g
Salt
0.34g
Fruit/Veg Portion
3
Ingredients
all 17 types- 2 tsp sunflower oil
- 500g stewing beef, cut into cubes
- 2 onions, chopped
- 3 cardamom pods
- 1 tsp coriander seeds
- 2 whole cloves,
- 2 tsp cumin seeds
- 2 green chillies, chopped
- 4 cloves garlic, sliced
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 2 green peppers, chopped
- 1 x 400g tin chopped tomatoes
- 2 carrots, chopped large chunks
- 2 potatoes (200g each), cut into chunks
- 100g red lentils
- 1 litre water
Directions
2 steps in totalStep 1
Heat the oil in a pan and add the beef and onions. Cook for 5 minutes, stirring regularly, until starting to brown.
Step 2
Add all the other ingredients, stir and bring to the boil. Turn down the heat, add the pan lid and cook gently for 1.5-2 hours, stirring occasionally. Serve the stew with the injera (see Chef's Tips).
PRINT
I MADE IT
