Harari & Ethiopian Muslim
Ethiopian Sauteed Lamb or Beef
Lamb and green hot peppers cooked in a pan and spiced with clove and berbere. It comes to the table with injera bread and tomato and cucumber salad.
30 min · Serves 4 · Easy
4
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 10 min · 30 min total
- easy
- 1
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).
- 2
Add red pepper ans salt; saute until red pepper is tender (about 2 to 3 min). Transfer onion mixture to bowl.
- 3
In same pan, melt butter over high heat and saute meat mixture until seared all over (about 2 min).
- 4
Stir in Berbere spice mix to taste; saute for 30 seconds. Serve with injera bread and Tomato & Cucumber salad.
- 5
Keep extra Berbere spice mix on table to sprinkle over meat as desired.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
