Served as main course. Non-vegetarian dish. Speciality: High Protein and Reduced Carbs diet.

Ethiopian

1 cup Onions, sliced

2 Tablespoons Corn Oil

2 lbs Beef or Lamb or Goat Meat, with bone, cut in 3 inch pieces

2 Garlic Cloves, sliced

1 teaspoon Salt, to taste

1 fresh hot Green Chili Pepper, sliced

1/4 teaspoon Gingerroot, crushed fresh

1/4 teaspoon Mustard Seeds, crushed

1/4 teaspoon Caraway Seeds, crushed

1/4 teaspoon Turmeric, ground

1 1/2 cups Water

In dry pan over medium heat, stir fry onions for 2 minutes Add the oil and stir fry 1 minute longer. Add the meat and brown 5 mins, stirring frequently. Add all of the spices and seasonings at one time and stir well. Add the water and bring to a boil. Cover the pan and cook over moderate heat for about 45 mins, or until the meat is tender. Should the curry dry out too quickly, add another 1/2c water. At the end of the 45 mins, there should be very little sauce. Serve warm or at room temperature.

Preparation time: 15 minutes

Cooking time: 1 1/4 hours

Serves: 6

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