Ethiopian Collard Green and Meat Stew
Gently simmered lamb, collard greens and hot green peppers, warmed with cardamom and ginger.
1 hr 10 min · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 50 min · 70 min total
- medium
- 1
Cut the ribs in smaller sizes and the meat in small strips; wash it with cold water;. Boil water in large pot and put the cleaned ribs and the meat. Cook it for 10 minutes and strain.
- 2
Separate the leaves cut the end stems and discard; wash the leaves in cold water. Chop the leaves in desired size; keep it in cold water.
- 3
Boil water in a large pot and add the collard green. Cook it for 10 minutes and strain. In a medium pot, sauté the onion, the fresh garlic with gradually adding one cup of water (10 minutes).
- 4
Add to the onion, butter, ginger juice, the ribs; stir for five minutes. Add the meat; stir for another five minutes; add three cups water, garlic powder, false cardamom, salt and black pepper; boil for two-three minutes.
- 5
Add the cooked collard green to the meat stew; Cover and cook it for 15 minutes. Add the hot peppers and remove from heat. Serve it warm.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
