Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 grams (1.1 lbs ) beef , cut into cubes
- 2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or regular butter
- 2 large onions , finely chopped
- 3 cloves of garlic , minced
- 1 tablespoon berbere spice blend
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper , or to taste
- ½ teaspoon ground cumin
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon turmeric
- Salt , to taste
- 2 cups beef or vegetable broth
- Fresh cilantro or parsley , chopped, for garnish
Directions
Heat the niter kibbeh or butter in a large pot over medium heat.
Add the chopped onions to the pot and sauté until they become soft and translucent.
Add the minced garlic and stir for a minute until fragrant.
Stir in the berbere spice blend, paprika, cayenne pepper, cumin, cardamom, coriander, cinnamon, ginger, turmeric, and salt. Mix well to coat the onions and garlic with the spices.
Add the beef cubes to the pot and cook, stirring occasionally, until they are browned on all sides.
Pour the beef or vegetable broth into the pot, ensuring that the beef is fully submerged.
Reduce the heat to low, cover the pot, and simmer for about 1.5–2 hours or until the beef is tender and the flavors have melded together.
Adjust the seasoning with salt and additional spices if desired.
Serve hot, garnished with freshly chopped cilantro or parsley.