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.
6 medium chili peppers, chopped (birds eye or baby red if you like it hot, possibly jalapeno if you like it milder)
salt and pepper
1 teaspoon nutmeg
1 teaspoon cardamom
2 teaspoons parsley, chopped
2 tablespoons basil, chopped
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.
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5/5 (10)Total Time 2 hrs 20 minsCategory Main CourseCalories 492 per serving
Add the onion to a large Dutch oven or other heavy pot and turn the heat to medium. Cook the onions dry, without fat, stirring often, until they soften, about 5 minutes.
Mix in the venison stew meat. Add the spiced butter and brown the meat lightly, just about 5 to 8 minutes. Add the ginger, garlic and turmeric and mix well.
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