Add depth to your casseroles with this classic Ethiopian spice blend ideal for stews and curry. Can be used with meat or veg.
Ingredients: Chilli, Cardamom, Cumin, Coriander, Fenugreek, Cloves, All spice, Pepper, Thyme, Oregano, Ginger, Nutmeg, Salt (Allergens in bold)
Product of many countries, blended in Shropshire UK
Store in a dry cool place
Ingredients: 700g Beef diced, 1tbs Veg oil, 2 tbs water, 1 medium onion diced, 2 cloves crushed garlic, 2 Tbs Ethiopian Berbere, 1 Tbs plain flour, 2 diced Roma Tomatoes, 1ts Salt, 2 Jalapenos pepper sliced (remove seed), Parsley. Opt Carrot thick slices and capsicum sliced.
- Mix spice and flour together and coat diced beef, leave to marinate for atleast 30 min
- Heat oil in a casserole dish or frypan, gently cook onion and garlic until onion is translucent. Remove onion and garlic and place to one side.
- brown beef in the same pan.
- if useing a casserole dish to brown meat and oinion, then remove beef, add tomatoes, water, Carrots and capsicum and scrape any crust off the bottom of the caserole dish; then add onion and beef gently stir to mix and place in a 160C oven for 45 mins to an hour.
- If useing a frypan to brown meat and oinion, then remove beef, add tomatoes, water, Carrots and capsicum and scrape any crust off the bottom of the fry pan when the tomatoes start to simmer pour into the casserole dish; then add onion and beef gently stir to mix and place in a 160C oven for 45 mins to an hour.
- when cooked sprinkle with cut Jalapenos and parsley, salt to taste
Serve with long grain rice, lentils or mashed potatoes.
The weight of each spice blend does vary depending on the weight of the ingredients, I have had many customers ask how big/much is 20gm etc; so I am currently using volume as a guide - 30, 60 or 150ml. As a rough guide a small (30ml) tin is enough for 1 - 2 meals for 2 people.