Best 4 Kuluwa Eritrean Chopped Meat Recipes

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Kuluwa, an Eritrean dish, makes for a delectable meal, which is perfect for special occasions or just to enjoy a comforting meal. Pronounced "koo-loo-wa" and sometimes spelled "kulwa," the term translates to "chopped meat." As its name suggests, it is prepared by finely chopping meat, sautéing it with spices, and simmering it in a flavorful broth or sauce. This tantalizing recipe is a hallmark of Eritrean cuisine, offering a harmonious blend of flavors and textures that leave taste buds singing.

Here are our top 4 tried and tested recipes!

KULU'WA (ERITREAN CHOPPED MEAT)



Kulu'wa (Eritrean Chopped Meat) image

A lovely Eritrean coworker of mine brought this to work for me the other day. She served it on injera and it was wonderful! It's spicy but not too spicy and has lots of texture from the beef. She barely speaks a lick of English so I wasn't able to get her recipe. I searched for one and this sounds like the same one. This version is adapted from Taste of Eritrea by Olivia Warren. You can also us Recipe #456528 for the butter. Enjoy!

Provided by Nif_H

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons butter (you can use Tegelese Tesmi (Eritrean Herb Butter))
1 medium onion, Chopped
1 (14 ounce) can tomatoes, Chopped
2 garlic cloves, Chopped
1/2 teaspoon berbere or 1/2 teaspoon hot sauce
1 lb top round steak, cut into small Cubes
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Saute onion in butter for 5 minutes. Add tomato, garlic and berbere. Add meat and saute for 10 minutes.
  • Serve on injera or a sourdough bread.

SHIRO (GROUND-CHICKPEA STEW)



Shiro (Ground-Chickpea Stew) image

Shiro is a simple, silky ground chickpea stew that takes little time and effort to bring together. In Eritrea and Ethiopia, it's a most beloved and important dish - a vital source of flavor and protein. In those countries, it's made with widely available shiro powder, a mixture of ground chickpeas, garlic, onion and spices. This version, based on Ghennet Tesfamicael's recipe published in "In Bibi's Kitchen," by Hawa Hassan with Julia Turshen, cleverly suggests replacing shiro powder with chickpea flour and a homemade blend of berbere spice. You'll be transported as your kitchen fills with the aroma of toasting warm spices and ground chilies. Traditionally, shiro is served alongside cooked greens and injera or other flatbreads. But it's also delicious spread in a thick layer atop sourdough toast rubbed with garlic and finished with slices of tomato and a fried egg.

Provided by Samin Nosrat

Categories     dinner, soups and stews, main course

Time 20m

Yield 4 servings (about 5 cups)

Number Of Ingredients 20

1 (1-inch) cinnamon stick
1 tablespoon coriander seeds
1 teaspoon fenugreek seeds
1 teaspoon black peppercorns
6 green cardamom pods
3 allspice berries
4 dried chiles de árbol, stemmed and seeded
1/4 cup dried onion flakes
3 tablespoons sweet paprika
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1 large red onion, coarsely chopped
10 garlic cloves, peeled
1/2 cup canola oil
2 tablespoons homemade or store-bought berbere spice mix
Fine sea salt
3 medium vine-ripened tomatoes (about 11 ounces), coarsely chopped
1/2 cup chickpea flour
1 to 2 jalapeños, stemmed and thinly sliced
Injera or baguette, for serving

Steps:

  • Prepare the spice mix: Place cinnamon, coriander, fenugreek, peppercorns, cardamom and allspice in a small heavy skillet set over medium heat. Cook, stirring constantly, until the smell is very aromatic and spices are lightly toasted, 2 to 3 minutes. Let cool.
  • Transfer the mixture to a clean coffee grinder, add the chiles and onion flakes, and grind to a fine powder (or use a mortar and pestle). Transfer the ground spices to a fine-mesh sieve set over a bowl, and sift. Regrind whatever large pieces remain in the sieve, and add them to the bowl with the ground spices. Add the paprika, ginger and nutmeg. Whisk well to combine, and transfer the mixture to an airtight jar. (Makes about 1/2 cup.)
  • Prepare the shiro: Place the onion and garlic in a food processor, and pulse until very finely minced, stopping periodically to scrape down the sides of the bowl with a rubber spatula to ensure even chopping. Set aside.
  • Set a large Dutch oven or similar pot over medium-low heat. When the pot is warm, add oil, onion purée, 2 tablespoons berbere and a large pinch of salt. Stir to combine, then cover pot, and let aromatics cook gently while you prepare tomatoes.
  • Place tomatoes in the food processor, and pulse until puréed. Add to onion mixture, and increase heat to high. When mixture boils, reduce heat to low, and whisk in chickpea flour. The mixture will be quite thick, like peanut butter. While stirring, slowly pour in 2 cups water in a thin stream to loosen the mixture. Keep stirring until the mixture becomes smooth and integrated.
  • Increase heat to medium-high to bring shiro to a boil, then reduce heat to low, and simmer for about 5 minutes to cook off the raw taste of the chickpea flour and integrate all the flavors. Stir in the jalapeños and season to taste with salt.
  • Serve immediately. (Leftovers can be stored in an airtight container in the refrigerator for up to a few days. Store unused berbere in a cool, dark place for up to 3 months.)

KUKUL MAS MALUWA (SRI LANKAN CHICKEN CURRY)



Kukul Mas Maluwa (Sri Lankan Chicken Curry) image

The hallmarks of this tasty Sri Lankan chicken curry include creamy coconut milk and homemade curry powder, which is made by toasting and grinding whole spices. Don't let the long ingredient list deter you; once you have everything together, this dish is very easy to make. Tiny bird chiles are small but potent. In Sri Lanka, the curries are spicy, but you can use as few or as many chiles as you'd like. Prepare it in advance and you'll find that it's even more delicious the next day. Serve with some long-grain rice and a few different vegetable curries.

Provided by Samantha Seneviratne

Categories     dinner, curries, poultry, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

4 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons fennel seeds
1/2 teaspoon cardamom seeds (from about 8 green pods)
1/4 teaspoon black peppercorns
20 fresh curry leaves
1/4 cup coconut oil
1 medium yellow onion, chopped
6 garlic cloves, finely chopped
3 tablespoons finely chopped fresh ginger
1 tablespoon ground sweet paprika
2 teaspoons ground turmeric
2 teaspoons kosher salt
3 medium plum tomatoes, chopped
1 to 3 bird's-eye chiles, minced
1 whole (3- to 4-pound) chicken, skin removed, chicken cut into 10 pieces
2 (6-inch) pieces pandan leaves
1 (3-inch) cinnamon stick
1 fresh lemongrass stalk, trimmed, cut into 4-inch lengths, and bashed lightly
1 cup full-fat coconut milk
2 teaspoons white vinegar

Steps:

  • In a small skillet, combine the coriander, cumin, fennel, cardamom, peppercorns and 15 curry leaves. Heat the spice mixture over medium heat, stirring often, until the spices are toasted and fragrant, 5 to 8 minutes. Transfer to a spice grinder and grind into powder. (You should have about 3 1/2 tablespoons.) Set aside the toasted curry powder.
  • In a large, heavy-bottomed pot, heat the coconut oil over medium-high. Add the onion, garlic and ginger, and cook, stirring often, until the onion has softened, about 8 minutes. Add the toasted curry powder, paprika, turmeric and salt, and cook, stirring, another 2 to 3 minutes. Stir in the tomatoes, chiles and remaining 5 curry leaves.
  • Add the chicken and toss to cover it in the onion mixture. Add the pandan, cinnamon and lemongrass, reduce heat to medium-low, cover, and cook, for about 20 minutes, stirring occasionally.
  • Add the coconut milk and simmer, uncovered and stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 20 minutes more. (The light meat will be cooked before the dark meat; you can simply remove it when it's done and add it back in when the dark meat is cooked.)
  • Add the vinegar and season to taste with salt.

ERITREAN / ETHIOPIAN BEEF STEW -- TSEBHI SGA OR KEY WET



Eritrean / Ethiopian Beef Stew -- Tsebhi Sga or Key Wet image

I grew up in Asmara, Eritrea eating and making this dish regulary. This dish is one of the most popular dishes in the Eritrean and Ethiopian community.

Provided by Mahteme

Categories     Stew

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 6

3 medium red onions
1/2 cup spiced butter (also know as tesmi or kbe)
1/4 cup chili paste (also know as d'lk, a hot chili mixed with water, oil and spices)
1 cup canned crushed tomatoes
2 lbs beef (preferably a beef brisket or any cut of your favorite beef)
water

Steps:

  • Chop onions into small fine pieces.
  • Heat a shallow deep pan, about 3 to 4 inches deep.
  • Add half of the spiced butter.
  • Once butter is melted add the chopped onions and cook it until the onion is caramelized.
  • Be sure not to burn the onions, keep stirring!
  • Add the chili paste to the cooked onions.
  • Mix it well by adding a drop of water at a time as needed.
  • Cook for about 15 minutes by adding a drop of water as you stir to stop it from drying.
  • Add tomatoes and cook for about 30 minutes more stirring it often and adding a drop of water as needed to prevent it from drying out.
  • Cut beef into small bite sizes, about ½ inch cubes.
  • Add beef to the cooking paste and cook covered for about 20 minutes or until it is cooked fully.
  • Add the remainder of the spiced butter and mix well.
  • Let cook of about 5 more minutes.
  • Depending on your personal desire, you may add more water to bring it to the consistency you like.

Nutrition Facts : Calories 883.2, Fat 92, SaturatedFat 40.7, Cholesterol 142.9, Sodium 132.5, Carbohydrate 3.9, Fiber 0.7, Sugar 1.8, Protein 9.9

Tips for Making the Best Kuluwa

  • Choose high-quality beef. Look for lean ground beef that is at least 80% lean. This will help ensure that your kuluwa is tender and flavorful.
  • Use fresh spices. Ground cumin, coriander, and cardamom are essential spices for kuluwa. Make sure to use fresh spices for the best flavor.
  • Don't overcook the meat. Kuluwa is best when the meat is cooked through but still slightly pink in the center. Overcooking will make the meat tough and dry.
  • Serve kuluwa with your favorite sides. Kuluwa is traditionally served with rice, injera, or flatbread. It can also be served with vegetables, salad, or yogurt sauce.

Conclusion

Kuluwa is a delicious and easy-to-make Eritrean dish that is perfect for any occasion. With its flavorful blend of spices and tender beef, kuluwa is sure to be a hit with your family and friends. So next time you're looking for a new and exciting dish to try, give kuluwa a try. You won't be disappointed!

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