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Ethiopian Collard Green and Meat Stew

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)
14 teaspoon cardamom
1 tablespoon ginger juice or 12 teaspoon ginger powder
3 hot green peppers (seeded and sliced)
salt and pepper


Cut the ribs in smaller sizes and the meat in small strips; wash it with cold water;. Boil water in large pot and put the cleaned ribs and the meat. Cook it for 10 minutes and strain. 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. Boil water in a large pot and add the collard green. Cook it for 10 minutes and strain. In a medium pot, saute the onion, the fresh garlic with gradually adding one cup of water (10 minutes). Add to the onion, butter, ginger juice, the ribs; stir for five minutes. 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. Add the cooked collard green to the meat stew; Cover and cook it for 15 minutes. Add the hot peppers and remove from heat. Serve it warm.

Source: www.food.com