Ethiopian braised lamb stew based on different recipes I found on youtube with my own slight twist.
Ingredients
- Lamb - 1Kg (Rack of 18)
- Olive Oil - 2 Tbsp
- Onion - 1
- Garlic - 6 Cloves
- Ginger - 2 Tsp
- Ethiopian butter spice - 1.5 Tsp
- Turmeric - 1/2 Tsp
- Jalepeno - 2
- Rosemary - 2
- Chives or Green Onion - 1/2 Cup
- Salt - 3/4 Tbsp
- Ethiopian Butter - 1 Tbsp
Directions
- Wash and dry the lamb racks and cut each piece with two bones
- Set Pressure cooker to saute and put Olive oil
- Dice the Onion and Chives and sautee it
- Add Garlic, Ginger, Butter spice and Turmeric and continue sautee
- Stop sauteeing and add water till the meat drowns in it
- Add Rosemary, Jalepeno and Salt and start the pressure cooker for 1.5 hours
- Turnoff pressure cooker. Let it steam out.
- Add the Ethiopian butter and mix well as the final touch
A recipe I found through instagram and youtube. This recipe emphasizes on one pan because when you take out the chicken after cooking, the pan leaves a nice butter and spice mix which can be used to cook the rice. Just lightly drizzle it with extra olive oil and continue using the pan for the next steps. Preferred pan type is cast iron skillet.
Ingredients
- Chicken thighs (boneless and skinless) - 900 gram
- Garlic - 1 Tbsp
- Salt - 1.5 Tsp
- Black Pepper - 1.5 Tsp
- Mixed Herbs (Basil, Oregano, Thyme) - 2 Tsp
- Parsley - 1.5 Tsp
- Paprika - 1.5 Tsp
- Chili Flakes - 1 Tsp
- Olive Oil - 2 Tsp
- Butter - 15 gram
- Red and Green Bell Pepper - 150 gram
- Red Onion - 3/4th
- Basmati Rice - 1.5 Cup
- Chicken broth - 2.5 Cup
Directions
- Wash and trim the fats from Chicken
- Marinate the chicken with garlic, salt, black pepper, mixed herbs, parsley, paprika, chili flakes and olive oil
- Let marinate for 3 hours
- Melt butter in cast iron sillet and add chicken
- Cook the chicken in medium-low heat unti it is golden brown
- Set the chicken aside
- Kick off oven to 400F
- Add Olive oil to cast iron skillet
- Add Red Onion, Chopped Bellpepper and cook for 5 minutes
- Add Mixed herbs, salt, black pepper, parsley and paprika and cook for 5 minutes
- Add Garlic and cook for another 5 minutes
- Wash Rice
- Add Rice and cook for 5 minutes
- Add Chicken broth and cook for 3 minutes
- Cover cast iron and put in oven
- It will take about 30-40 minutes for the rice to cook and dish to be ready.
- Let it cool for 1 hour to enjoy all the flavors infused together.
Additional Links
This is a clean and less mess way of making a rice using a china bowl for a serving or two. If more than 2 serving, use a pyrex glass to make the rice.
Ingredients
- Rice - 1/4 Cup
- Water - 1/2 Cup
- Salt - 1tsp
- Aluminium foil
Directions
- Set oven to 400F
- Wash rice in strainer
- Add rice to bowl
- Add water and salt and mix it
- Cover top with aluminium foil
- Throw in oven and will be ready in about 45 minutes
Additional Links
Ingredients
-
Chicken thighs (boneless and skinless) - 900 gram
-
Ginger garlic paste (2 Tbsp)
-
Yogurt - 2 Cups
-
Red Chili/Kashmir Chili - 2 Tsp
-
Cumin - 1 Tsp
-
Garam masala - 3 Tsp
-
Olive Oil - 5 Tbsp
. Onion - 1
. Turmeric - 1 Tsp
. Tomato sauce - 1 Can
. Rice - 1 Cup
. Coriander - 1 Tsp
. Butter - 1 Tbsp
Directions
-
Marinate chicken in salt ginger garlic paste, yogurt, red chilli, cumin, garam masala and olive oil