Ethiopian Collard Green And Meat Stew

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 lb collard greens
• 1 lb lamb chops or 1 lb beef rib
• 2 tablespoons butter (nitir kebe)
• 1 red onions (finely chopped) or 1 shallot (finely chopped)
• 1 teaspoon garlic powder
• 4 cups water (or more as desired)
• 1/4 teaspoon cardamom
• 1 tablespoon ginger juice or 1/2 teaspoon ginger powder
• 3 hot green peppers (seeded and sliced)
• salt and pepper

Recipe

• 1 cut the ribs in smaller sizes and the meat in small strips; wash it with cold water;.
• 2 boil water in large pot and put the cleaned ribs and the meat. cook it for 10 minutes and strain.
• 3 separate the leaves cut the end stems and discard; wash the leaves in cold water. chop the leaves in desired size; keep it in cold water.
• 4 boil water in a large pot and add the collard green. cook it for 10 minutes and strain.
• 5 in a medium pot, sauté the onion, the fresh garlic with gradually adding one cup of water (10 minutes).
• 6 add to the onion, butter, ginger juice, the ribs; stir for five minutes.
• 7 add the meat; stir for another five minutes; add three cups water, garlic powder, false cardamom, salt and black pepper; boil for two-three minutes.
• 8 add the cooked collard green to the meat stew; cover and cook it for 15 minutes.
• 9 add the hot peppers and remove from heat. serve it warm.