Method
Preparation
Trim away surplus fat and cube the meat.
Peel the carrots and potatoes and chop large.
Skin the onions and slice.
Prepare the spring onions as necessary.
Cut away the cabbage core and discard any discoloured outer leaves. Chop into strips and pieces.
Cooking
Fry the onions until browning with the turmeric in a little cooking oil.
Add the meat to the pan and seal.
Cover with water, add the crushed garlic, heat up, and simmer for 2 hours.
Add salt and pepper as necessary.
Add the potatoes and carrots and simmer for another 20 minutes.
Add the tomato puree and stir.
Add the chopped cabbage.
Simmer for a final 10 minutes (the cabbage needs to be crisp).
To serve
Serve with a large pitta bread.
Ethiopian custom is to wash the hands of guests as they come to the table.
People then eat with their right hand only using bread torn from the communal "loaf" as a sort of scoop.
Variation
Substitute lamb or chicken for the beef.
Most religions would not allow pork to be eaten in Ethiopia.
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