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Ethiopian beef stew

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Ethiopian beef stew
A spicy beef stew, traditionally served with injera flatbreads.
Serves
4
Prep
20 minutes
Cook
1.5-2 hours
Each 477g serving contains (excludes serving suggestion)
KCal
428
Carbs
46.5g
Fibre
10.2g
Protein
37.2g
Fat
8.1g
Saturates
2.6g
Sugars
14.2g
Salt
0.34g
Fruit/Veg Portion
3
Ingredients

Ingredients

2 tsp sunflower oil
500g stewing beef, cut into cubes
2 onions, chopped
3 cardamom pods
1 tsp coriander seeds
2 whole cloves,
2 tsp cumin seeds
2 green chillies, chopped
4 cloves garlic, sliced
1 tsp ground cinnamon
1 tsp ground turmeric
2 green peppers, chopped
1 x 400g tin chopped tomatoes
2 carrots, chopped large chunks
2 potatoes (200g each), cut into chunks
100g red lentils
1 litre water
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Method

Recipe tips
  • 4 injera made with 150g teff flour, large pinch salt and 180g water + 2 tsp oil for frying (recipe not included in nutritional information)
  • You can use lamb or chicken in place of beef.
  • If you don’t have dried lentils a can is fine – look for those canned in water without added salt and add them for the last 30 minutes of cooking. Aduki beans work well instead of lentils.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.
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