Ethiopian Lamb Sega Wat Food

ETHIOPIAN SAUTEED LAMB OR BEEF

Steps:

• Cut meat into thin 2 inch long strips and mix with garlic.
• Heat oil over medium-high heat; saute onion and hot peppers until onion is light golden (about 4 to 5 min).
• Add red pepper ans salt; saute until red pepper is tender (about 2 to 3 min).
• Transfer onion mixture to bowl.
• In same pan, melt butter over high heat and saute meat mixture until seared all over (about 2 min).
• Stir in Berbere spice mix to taste; saute for 30 seconds.
• Serve with injera bread and Tomato & Cucumber salad.
• Keep extra Berbere spice mix on table to sprinkle over meat as desired.

ETHIOPIAN MILD LAMB STEW (YEBEG ALICHA)

Steps:

• Cut the ribs in smaller sizes and the meat in small strips, wash it with cold water.
• Boil water in large pot; add the cleaned ribs and the meat; cook it for 10 minutes and strain.
• In medium heat, cook the onion with two cups of water (adding the water gradually); stir continuously until tender (10-15 minutes).
• Add the butter, garlic, ginger-root juice, bishop weed and cook for five minutes.
• Add the ribs and the meat; stir for five minutes; put four cups of water and turmeric; cover and cook for 30 minutes.
• Add false cardamom, salt to taste and cook to simmer; at the end, add the hot peppers and remove from heat.