Best Kuluwa Eritrean Chopped Meat Recipes

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

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.

KULU'WA (ERITREAN CHOPPED MEAT)

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.

EASY VEGETARIAN KOFTA CURRY

Steps:

• Heat olive oil and butter in a large saucepan over medium heat. Add cumin seeds, cardamom pods, whole cloves, cinnamon stick, and bay leaf. Cook until spices start to sputter, about 1 minute. Stir in onion, ginger, and garlic. Cook and stir until onion is softened and just starting to brown, about 5 minutes.
• Stir in diced tomatoes, coriander, turmeric, cumin, garam masala, cayenne, and salt. Bring mixture to a gentle simmer; add yogurt and stir well. Add frozen vegetable balls. Pour in hot water to thin sauce slightly to desired consistency. Bring mixture back to a simmer and cook, covered, until sauce is thickened and vegetable balls are heated through, 10 to 15 minutes.