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Eritrean meat stew



  1. In dry pan over medium heat, stir fry onions for 2 minutes.
  2. Add the oil and stir fry 1 minute longer.
  3. Add the meat and brown 5 minutes, stirring frequently.
  4. Add all of the spices and seasonings at one time and stir well.
  5. Add the water and bring to a boil.
  6. Cover the pan and cook over moderate heat for about 45 minutes, or until the meat is tender.
  7. Should the curry dry out too quickly, add another ½ cup water.
  8. At the end of the 45 minutes, there should be very little sauce.
  9. Serve warm or at room temperature.