Ethiopian beef stew 

Zizil Alicha Wot

Zizil Alicha wot is a mild Ethiopian beef stew. The meat is cut into thin long strips up to 50 cm / 20 inches long and fried and 

cooked in a combination of fragrant spices, vegetables and garnished with mild jalapeno chilies.

Unlike many Ethiopian cooking recipes that use a lot of hot chilies and paprika this Alicha wot recipe although very aromatic stays entirely away from hot spices and in this way can virtually be enjoyed by anyone that enjoys a savory beef stew. 


Preparation time: 25 minutes 
---------
Cooking time: at least 50 minutes
---------
Resting time: 0 minutes
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Total time needed: at least 1 H 15 minutes
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Grade of Difficulty: standard



This recipe was inspired by Sarah you can find her recipe here

Ingredients
for
Ethiopian beef stew
-
Zizil Alicha Wot

Ingredients  for  Ethiopian beef stew  -  Zizil Alicha WotIngredients for Ethiopian beef stew - Zizil Alicha Wot
  • 300 gram lean beef, cut into 2 or 3 long strips 
  • 1 white or red onion 
  • Olive- or sunflower oil 
  • 3 tbs. Butter  
  • 1 tsp. Turmeric 
  • 3 cloves of garlic, chopped finely 
  • A 2.5 cm / 1 inch piece of fresh ginger grated or chopped 
  • ¼ tsp. cinnamon 
  • 1 clove, ground 
  • Pinch of nutmeg 
  • Content of one cardamom pod, ground 
  • Salt to taste 
  • 2 jalapeno chilies, cut into long strips 
Beef cut into long strips  for Ethiopian mild beef stewBeef cut into long strips for Ethiopian mild beef stew



Directions

  • Heat oil in a pan with a non-stick surface, add the meat and fry it for about 8 to 10 minutes.
  • Add 2 tbs. of butter, lower the heat to medium and continue to fry the meat for another one or two minutes till it becomes a little crispy.
  • Remove the meat from the pan and keep it warm in the oven.
  • Leave the oil in the pan to use for the gravy. Add the onions to the pan and cook them till they are golden brown. This should take about 5 to 6 minutes.
  • Add the Turmeric, garlic, ginger, cardamom, clove, cinnamon, salt and 100ml of water. Stir all and cover the pot letting the contents boil on low heat for 8 to 10 minutes.
  • Add another 100ml of water, stir content of pan, cover with the lid again and let it boil for another 15 minutes.
  • Once the meat is tender and the gravy has thickened a little add the green chilies, and let them simmer in the pot for another 3 to 4 minutes.

Serve hot with potatoes or rice of your choice.


  • Serves 2 (recalculate for more or less people)



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