Ethiopian Beef And Peppers Food

TIBS

Steps:

• Melt the niter kibbeh in a Dutch oven over medium heat, then add the onions, ginger, cumin, pepper, garlic and berbere spice.
• Reduce heat to medium-low, and cook, stirring frequently, for about 30 minutes, or until onions are golden brown.
• Towards the end of cooking, the onions should sizzle slightly, so if necessary, increase the heat.
• Transfer half of the onions to a blender, puree them, and pour them back into the pot with the rest. Salt and mix well.
• Add the tomatoes, and cook for 2 minutes over medium / high heat, stirring frequently.
• Turn off the heat, cover and keep warm.
• Generously salt the beef on all sides.
• Heat the oil in a cast iron pan, until it's lightly smoking.
• Add the beef in a single layer, leaving some free space between each piece.
• Cook the beef pieces without moving for about 3 minutes, or until they are seared on one side.
• Turn the pieces of meat over with kitchen tongs, and cook on the other side until seared.
• Continue to cook the meat, stirring and turning the pieces occasionally until the desired sear is reached.
• Mix the beef with the reserved sauce, and finally add the lemon juice and cilantro, and mix well..
• Serve immediately with injera.

ETHIOPIAN BEEF AND PEPPERS

Steps:

• Puree chiles, ginger, garlic, spices, and wine to a smooth paste.
• Brown beef in hot oil.
• When evenly browned, remove and drain off all but 2T oil.
• Saute onion in the oil until soft but not browned.
• Add the bell peppers and saute for an additional 3 minutes
• Add the chile puree and bring to a boil, stirring constantly.
• Add the beef and mix until strips are coated with sauce.
• Reduce heat and simmer 10 minutes more until the beef is done.