Tibs, Ethiopian Stir-Fried Beef or Venison

• porcje: 4 servings
• czas aktywny: 20 minutes
• całkowity czas: 30 minutes

Składniki

1 large red onion, (about 2 cups, sliced thin)

1/4 cup niter kebbeh or ghee (spiced butter)

2 pounds venison, (lamb or beef, cut into bite-sized pieces)

2 tablespoons berbere

1 teaspoon ground fenugreek

1/2 teaspoon cardamom (optional)

1/2 teaspoon ground ginger

1/4 teaspoon cumin

1/4 teaspoon ground clove

1 teaspoon black pepper

3 to 4 garlic cloves, (sliced thinly)

2 cups whole (peeled tomatoes, broken into bits)

1 to 5 green chiles, (such as jalapenos or serranos)

1/2 cup red wine

Wskazówki

Get the saute pan or wok very hot. Stir-fry the onions without the butter for a few minutes, until they char just a little on the outside. Add the spiced butter and the venison. Stir-fry hot and fast until the outside of the meat is brown but the inside of the meat is still very rare. You need to do this on as hot a burner as you have. Do it in two batches unless you have a very large wok or pan.

The moment the meat has browned, add it all back into the pan along with the spices, garlic and chiles. Stir-fry another 30 seconds or so, then add the tomatoes and the wine. Toss to combine and let this cook for a minute or two. Serve at once with bread or injera.

Wartości Odżywcze

• Kalorie: 444 kcal
• Tłuszcz Całkowity: 17 g
• Tłuszcz Nasycony: 9 g
• Cholesterol: 222 mg
• Sód: 391 mg
• Węglowodany Całkowite: 10 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 4 g
• Białko: 54 g