Sour Ethiopian Stew
A flavorful and spicy stew originating from Ethiopia, made with tender meat and fresh peas.
Ingredients
- ●1 pound Tender beef (cut into bite-sized pieces)You can also use lamb or a combination of the two
- ●1/4 cup Sour creamused to add a tangy flavor to the stew
- ●2 tablespoons Ethiopian berbere spice blendavailable at most African or Middle Eastern grocery stores
- ●1 medium Onion, choppedadd more or less to taste
- ●3 cloves Garlic, mincedalso add more or less to taste
- ●1 cup Frozen peasfresh peas can be used if available
- ●2 tablespoons Tomato pasteadds depth of flavor
- ●1/4 cup Red wineoptional, but adds a nice flavor
- ●1 cup Wateradd more or less as needed
Instructions
- 1
In a large pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat.
- 2
Add the chopped onion and sauté until it starts to brown, about 5 minutes.
- 3
Add the minced garlic and sauté for another minute, until fragrant.
- 4
Add the beef and sauté until browned on all sides, about 5-7 minutes.
- 5
Add the berbere spice blend, tomato paste, and red wine (if using). Stir well to combine.
- 6
Add the water and bring the stew to a boil.
- 7
Reduce the heat to low and simmer, covered, for 1 hour, or until the beef is tender.
- 8
Add the frozen peas and cook for another 10-15 minutes, or until they are tender.
- 9
Stir in the sour cream and cook for a few minutes, until heated through.
- 10
Serve the stew hot, garnished with chopped fresh cilantro (if desired).