Kulu Wa Eritrean Chopped Meat
Elevate your weeknight dinner game with Kulu Wa, a traditional Eritrean chopped meat dish bursting with bold, aromatic flavors. This hearty recipe features tender bits of beef or lamb infused with the warmth of berbere spice—a signature Eritrean blend—and the earthy notes of cumin and coriander. Sautéed onions, garlic, and juicy tomatoes create a rich, savory base, while fresh parsley and optional green chili add a vibrant finish. Simple yet comforting, this one-pan dish is ready in under an hour and pairs beautifully with injera, flatbread, or steamed rice. Perfect for lovers of global cuisine, Kulu Wa is a must-try for anyone craving authentic Eritrean flavors.
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Recipe Information
Ingredients
- 500 grams Beef or lamb
- 2 medium Red onion
- 2 medium Tomato
- 3 cloves Garlic
- 2 tablespoons Berbere spice mix
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 125 milliliters Water
- 2 tablespoons Fresh parsley
- 1 small Green chili pepper (optional)
Instructions
Finely chop the beef or lamb into small bite-sized pieces. If preferred, you can use ground meat as a substitute.
Peel and finely chop the onions. Dice the tomatoes. Mince the garlic cloves. If using green chili pepper, chop it finely as well.
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the chopped onions to the skillet and sauté until golden brown, about 5-7 minutes. Stir frequently to prevent burning.
Stir in the minced garlic and sauté for another 1-2 minutes until fragrant.
Add the chopped meat to the skillet. Cook for about 5 minutes, stirring occasionally, until the meat is browned on all sides.
Sprinkle the berbere spice mix, ground cumin, ground coriander, and salt over the meat. Stir well to evenly coat the meat with the spices.
Stir in the diced tomatoes and green chili pepper (if using). Cook for 5 more minutes until the tomatoes soften and break down.
Pour in the water and bring the mixture to a simmer. Lower the heat to medium-low and cover the skillet.
Let the dish cook for 15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
Taste and adjust seasoning if needed. Sprinkle freshly chopped parsley over the dish before serving.
Serve hot with injera or your favorite flatbread, and enjoy the rich, spiced flavors of this Eritrean classic!
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.5 g | 151% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 5111 mg | 222% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 32.3 g | ||
| Protein | 138.6 g | 277% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 283 mg | 22% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2692 mg | 57% | |
*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.
