Best Ethiopian Ground Beef Mild Stew Minchet Abesh Alicha Recipes

Ethiopian Ground Beef Mild Stew (Minchet-Abesh Alicha) image

Provided by yewoinfamilycooking

Categories Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
1 cup onion (thinly chopped)
1/2 cup clarified butter
1/4 cup white wine (if preferred)
1/4 teaspoon cardamom (false)
1/4 ginger powder or 1 tablespoon fresh ginger root juice
1 teaspoon garlic powder (diced) or 1 teaspoon garlic clove (diced)
1/4 teaspoon turmeric or 1/4 teaspoon curry
1/4 teaspoon white pepper powder
4 cups water (boiled)
salt

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).

Nutrition Facts : Calories 290.4, Fat 22.9, SaturatedFat 12.8, Cholesterol 89.8, Sodium 56.6, Carbohydrate 3.5, Fiber 0.5, Sugar 1.4, Protein 15.6

Ethiopian Beef Stew in Berbere Sauce image

Provided by Rhonda Scheurer

Categories Stew

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 15

Steps:

Preheat oven to 325°F.
Melt butter on stove top in roasting pan.
In the roasting pan, brown the stew meat for about 10 minutes. Add the onion for the last few minutes.
Add the ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves and allspice. Mix and cook for about one minute.
Add tomatoes and wine.
Cover, bring to a "medium" simmer.
Place in oven for approximately 2 hours. Add water or broth 1/2 cup at a time if stew is drying out.
Stew is done when meat can be easily pierced with a fork.

Nutrition Facts : Calories 89.3, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 70.3, Carbohydrate 3, Fiber 0.9, Sugar 0.7, Protein 0.6

Ethiopian Ground Beef Stew (Minchet-Abesh Alicah) image

Provided by Lynette !

Categories Beef

Time 55m

Number Of Ingredients 14

1 lb ground beef
1 c onion, thinly chopped
1/2 c niter kebe (ethiopian spiced clarified butter)
1/4 c white wine
2 clove garlic, minced
1/4 tsp bishop weed
1/4 tsp ginger powder
1/4 tsp turmeric, ground
1/4 tsp ground white pepper
1/4 tsp ground cardamom
4 c water
salt, to taste
cooked rice
injera

Steps:

1. Start with 1 cup of water. Add 2 tablespoons water to a medium pan. Saute the onion in the water, adding 2 tablespoons water at a time until the onion is soft and golden brown.
2. Add 1 cup water, Nitir Kebe, garlic, ginger, bishop weed, wine, and turmeric to the cooked onion. Cook for 5 minutes.
3. Cook the ground beef in a skillet until brown. Drain and put the ground beef in the onion mixture. Mix well.
4. Add 2 cups water to the mix; cover and cook for 20 minutes or until it simmers. Add the ground white pepper, cardamom, and salt. Cook for an additional 5 minutes.

Alicha (Ethiopian Stew) image

Provided by Missy Wombat

Categories Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
1 1/2 cups red onions (chopped)
1/4 teaspoon garlic
6 new potatoes, chopped
5 carrots, chopped
1 small cabbage, chopped
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