Ethiopian Beef and Vegetable Tagine

Ethiopian Beef and Vegetable Tagine

PREP TIME

10 minutes

COOK TIME

90 minutes

YIELDS

4

Ingredients

  •  1 1/2 pkt (15 g) Ethiopian spice 
  • 500 g beef, diced 
  • 1 onion, chopped 
  • 200 g potatoes, cubed 
  • 2 carrots, quartered 
  • 2 zucchini, quartered 
  • 1 capsicum, sliced 
  • 1 cup beef stock 
  • 1 lemon zested and juiced

Memories

Berbere spice comes from the Ethiopian word barbare. Barbare translates to “hot” and comes from the Ancient Ethiopian word for pepper, papare. This dish came into being no one is sure, but historians speculate that its origins lie in the era when Ethiopians controlled the route to the silk road from the Red Sea during the 11th century AD.

Directions

HOW TO MAKE

STEP 1

Sauté onion and capsicum, 5 min. Add spice, sauté 1 min. Add beef, sauté 5 min. 

STEP 2

Add stock, lemon zest, bring to the boil and simmer 60 min.

STEP 3

Add in potatoes and carrots, simmer 15 min. 

STEP 4

Add zucchini simmer 5 min. Season with lemon juice and let rest 5 min.

HOW TO SERVE

Serve with rice and garnish with fresh parsley leaves.

HINTS & TIPS

SIDES &CONDIMENTS

Ethiopian minced greens:

  • 200 g kale or spinach steamed

1/2 tsp chilli flakes

1/2 tsp Berbere or paprika

1 clove garlic crushed

Sauté garlic and spices 2 min, add in steamed greens and let rest 2 min.

SWAPS & ALTERNATIVES

veggie combos: pmit zucchini and serve with Ethiopian minced greens.

reduce meat: 250 g beef + 200 g cooked chickpeas.

alternative: mix in 1 tbsp currants and 2 tbsp cashews to the rice. Traditionally, 2-3 hard boiled eggs are added for extra protein.