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Tsebhi Sga

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Tsebhi Sga
Eritriean Beef Stew
  • 2 large onions, diced
  • 6 T ghee, buAer or niter kibbeh, divided
  • 4 cloves garlic, minced
  • 1T fresh ginger, minced
  • 2T berbere spice blend
  • 1 – 14oz. can diced tomatoes
  • 2lbs. beef stew meat, cut into 1‐inch cubes
  • water
  1. Heat ghee or other butter in a heavy large pot over medium heat.
  2. Add 3T of the ghee or other butter and allow to melt.
  3. Add onions and cook, stirring regularly, about 15 minutes or until the onions are quite sog. Add the garlic, ginger and berbere spice and stir.
  4. Add 2T water, stir and cook a minute or two. Add tomatoes, stir and reduce heat to medium‐low.
  5. Partially cover pot and cook for 5 minutes, stirring occasionally. Add meat and bring to a boil. Reduce heat back down to medium‐low, stir and simmer, partially covered, stirring occasionally, for about 30 minutes or until meat is tender. Longer is beAer if you have time, but you may need to add a little water to keep it from sticking.
  6. Before serving, add the rest of the ghee or spiced butte and cook a few more minutes. It should be quite thick.
  7. Serve hot with injera.


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