Ethiopian Sauteed Lamb or Beef
Embark on a culinary journey to the heart of Ethiopia with this mouthwatering Ethiopian Sautéed Lamb or Beef recipe. Bursting with bold flavors, this dish features tender, bite-sized pieces of lamb or beef that are seared to perfection and infused with the warming heat of berbere spice mix. Aromatic ingredients like garlic, ginger, and a hint of fresh rosemary (optional) elevate the dish, while the addition of tomatoes and green bell peppers adds a vibrant, fresh twist. Simmered in clarified butter (niter kibbeh) or olive oil for richness, this one-pan delight is quick to prepare, making it perfect for weeknight dinners. Serve it hot with traditional injera, fluffy rice, or crusty bread for an authentic Ethiopian meal experience that’s equal parts comforting and exciting.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams lamb or beef (boneless, cut into bite-sized pieces)
- 1 medium onion (finely chopped)
- 1 medium tomato (diced)
- 1 medium green bell pepper (sliced)
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 2 teaspoons berbere spice mix
- 2 tablespoons clarified butter (niter kibbeh) or olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 sprig fresh rosemary (optional)
- 60 milliliters water or broth
Instructions
1. Heat a large skillet or pan over medium-high heat. Add the clarified butter (niter kibbeh) or olive oil and allow it to melt and become hot.
2. Add the finely chopped onion to the pan and sauté for 5-7 minutes, stirring frequently, until softened and lightly golden.
3. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
4. Add the berbere spice mix and stir well, ensuring the onions are evenly coated in the spice blend.
5. Increase the heat to high and add the lamb or beef pieces to the pan. Cook for 5-7 minutes, stirring occasionally, until the meat is browned on all sides.
6. Reduce the heat to medium, then add the diced tomato, sliced green bell pepper, and salt. Stir to combine.
7. Pour in 60 milliliters of water or broth and add the fresh rosemary sprig (if using). Cover the pan with a lid and allow the mixture to simmer for 10-12 minutes, stirring occasionally.
8. Remove the lid and cook for an additional 5 minutes to allow the sauce to thicken and the flavors to deepen.
9. Adjust seasoning with additional salt or black pepper, if needed. Remove the sprig of rosemary (if used).
10. Transfer the sauteed lamb or beef to a serving dish and serve hot with injera, rice, or bread.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.6 g | 185% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2744 mg | 119% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 11.5 g | ||
| Protein | 129.5 g | 259% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 170 mg | 13% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2124 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
