Ethiopian Berbere Beef Stew
- 1 onion, chopped
- 2 tbsp butter
- 3 garlic cloves, chopped
- 1 tbsp Korean chili powder (gochugaru) (see note)
- 1 tbsp curry powder
- 1/2 tsp ground cinnamon
- 1 pinch ground cloves
- 3 cardamom pods
- 1 cup (250 ml) water
- 1 lb (450 g) lean ground beef
- In a large skillet over medium heat, soften the onion in the butter for 5 minutes. Add the garlic, chili powder, curry powder, cinnamon, cloves and cardamom. Cook for 1 minute while stirring. Generously season with salt and pepper.
- Add the water and bring to a boil. Drop large chunks of the ground beef directly into the boiling liquid. Cook for 1 minute with out stirring. Break the meat up with a wooden spoon. Cook over medium-high heat, stirring constantly, until the liquid has reduced slightly, about 5 minutes. Remove the cardamom pods. Serve with rice, a green vegetable and flatbread.
Berbere spice is an Ethiopian spice blend that typically includes garlic, chili pepper, cinnamon, cloves and cardamom. A ready-made spice mix can be found in many grocery stores.
Korean chili powder can be replaced with a mixture of 1 tbsp of sweet paprika and ½ tsp red pepper flakes.