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
----------
Total time needed: at least 1 H 15 minutes
----------
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 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 stewDirections
- 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)
Shoko - Ghanaian Beef and Spinach Stew
Questions and Suggestions about Cooking and Food
Do you have a question, or a helpful suggestion or a story to share that could benefit other cooking enthusiasts? Please feel free to share it with us!
Share your favorite recipes with the world!
Share your recipe - You got a favorite dish? Is there a recipe that your mum or your granny always cooked for you that you remember from your childhood? Share it with the world! The 20 most popular recipes of each month will be published on a dedicated page for everybody to see.
Search
Recent Articles
){kind=link}
-
Algerian Coriander Chicken
May 27, 21 10:18 AM
Algerian Coriander Chicken (Djedj B’l-Qasbour) is a fusion of flavours that work wonderfully together and are a great treat for the taste buds...
-
Spaetzle
Jun 22, 20 04:43 AM
Our simple recipe for Spaetzle or Schwabian noodles, is made with eggs, buttermilk and wheat flour. I looked forward to writing a simple story about noodle history, but that was not to be. Noodles, pa…
-
Milchreis
Jun 18, 20 06:42 AM
Milchreis is the German version of rice pudding. It's a sweet dessert that is popular in countries all over the world.
Top 10 Recipes of September 2017
View our Fauna and Flora designs available on hundreds of products and shipped right to your door.
New! Comments
Have your say about what you just read! Leave me a comment in the box below.