Ethiopian Ground Beef Mild Stew Minchet Abesh Alicha Recipes

KEY SIR ALICHA (ETHIOPIAN BEETS AND POTATOES)

Steps:

• Heat oil in a large pot over medium heat; add onion and a pinch of salt. Cook and stir onion until softened and translucent, 5 to 10 minutes. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add beets and stir to combine. Pour water over beet mixture and sprinkle 1/2 teaspoon salt; bring to a boil.
• Cover pot and reduce heat to medium-low; simmer, stirring occasionally, until beets are easily pierced with a fork, 20 to 25 minutes. Add potatoes and cook until potatoes are soft but not falling apart, about 15 minutes.

ETHIOPIAN GROUND BEEF MILD STEW (MINCHET-ABESH ALICHA)

Steps:

• In medium pot sauté the onion using one cup of boiled water by adding two tablespoon each time until the onion is soft and golden brown.
• In the cooked onion, add one cup boiled water, purified butter, garlic, ginger, bishop weeds, wine and turmeric. Cook for 5 minutes.
• On a baking pan, spread the ground beef and cook it in oven or stir-fry until brown.
• Sprinkle the stir-fry ground beef in the sauce; mix well; add two cups boiled water; cover and cook it for 20 minutes or until simmers.
• Add to the stew white pepper, salt and false cardamom; cook it for 5 minutes; remove from heat.
• Serve it hot with Injera, rice, bread or as desired.
• * You will find these spices in Ethiopian or Indian shops/groceries.
• ** Please go to www.yewoinfamilycooking.com to see how to prepare Clarified/Purified Butter (Nitir Kebe).

ALICHA (ETHIOPIAN STEW)

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)

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.