Best 2 Ethiopian Sauteed Lamb Or Beef Recipes
Ethiopian sautéed lamb or beef is a delightful dish that tantalizes the taste buds with its rich flavors and enticing aroma. Originating from the vibrant culinary tradition of Ethiopia, this delectable dish showcases the harmonious fusion of aromatic spices, tender meat, and a vibrant color palette. Whether you are a seasoned Ethiopian food enthusiast or a curious culinary adventurer, embarking on a culinary journey to discover the best recipe for Ethiopian sautéed lamb or beef promises an unforgettable gastronomic experience.
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ETHIOPIAN SAUTEED LAMB OR BEEF
Serve this dish with injera bread for an authentic Ethiopian meal. If you can't find injera, any flat bread would be delicious. recipe #454644 would make this a complete meal. Recipe from Homemakers magazine.
Provided by Dreamer in Ontario
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
MARCUS SAMUELSSON'S ETHIOPIAN STEW
Simple, delicious and healthy. Marcus Samuelsson was born in Ethiopia, and raised by Swedish parents and has become quite famous as a chef, after competing on the Next Iron Chef. This is from Cooking Light, where chef Samuelsson wrote an article with this recipe. Great vegetarian fare!
Provided by Sharon123
Categories Lentil
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place lentils in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Drain well, and set aside.
- Place edamame in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame are tender. Remove from heat; drain well.
- Heat oil in a Dutch oven over medium-high heat. Add onion, garlic, and tomatoes to pan; sauté 6 minutes or until onion is translucent, stirring often. Stir in lentils, edamame, juice, and remaining ingredients. Cook 2 minutes or until thoroughly heated, stirring often. Serve with flat bread.
Nutrition Facts : Calories 352.8, Fat 10.9, SaturatedFat 1.5, Sodium 310.5, Carbohydrate 46.4, Fiber 19.2, Sugar 6.8, Protein 20.5
Tips:
- To enhance the flavor of your dish, use high-quality meat that is fresh and tender.
- Marinate the meat in a mixture of spices and herbs to infuse it with flavor before cooking.
- Use a heavy-bottomed pan or Dutch oven to evenly distribute heat and prevent burning.
- Sear the meat over high heat to create a flavorful crust and lock in the juices.
- Reduce the heat to medium or low and continue cooking the meat until it reaches your desired level of doneness.
- Add vegetables towards the end of the cooking process to ensure they retain their鮮豔色彩 and texture.
- Taste the dish as you cook and adjust the seasoning accordingly.
- Garnish the dish with fresh herbs or spices before serving for an extra touch of flavor.
Conclusion:
Ethiopian sautéed lamb or beef is a flavorful and versatile dish that can be enjoyed as a main course or as a side dish. With its rich blend of spices and herbs, this dish is sure to tantalize your taste buds. Whether you are a seasoned cook or just starting out in the kitchen, this recipe is a great way to explore the delicious flavors of Ethiopian cuisine. So gather your ingredients, fire up the stove, and get ready to create a culinary masterpiece.
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