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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the ribs in smaller sizes and the meat in small strips; wash it with cold water;. | 2. Boil water in large pot and put the cleaned ribs and the meat. Cook it for 10 minutes and strain. | 3. Separate the leaves cut the end stems and discard; wash the leaves in cold water. Chop the leaves in desired size; keep it in cold water. | 4. Boil water in a large pot and add the collard green. Cook it for 10 minutes and strain. | 5. In a medium pot, sauté the onion, the fresh garlic with gradually adding one cup of water (10 minutes). | 6. Add to the onion, butter, ginger juice, the ribs; stir for five minutes. | 7. Add the meat; stir for another five minutes; add three cups water, garlic powder, false cardamom, salt and black pepper; boil for two-three minutes. | 8. Add the cooked collard green to the meat stew; Cover and cook it for 15 minutes. | 9. Add the hot peppers and remove from heat. Serve it warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
collard green	1	lb		403.4676	0.0	89.7602	2.2667
lamb chop	1			403.4676	0.0	89.7602	2.2667
butter	2	tablespoons		171.0	7.857	5.343	14.4
red onion	1		chopped chopped	-	-	-	-
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
water	4	cups		0.0	0.0	0.0	0.0
cardamom	1/4	teaspoon		1.555	0.3424	0.0538	0.0335
ginger juice	1	tablespoon		403.4676	0.0	89.7602	2.2667
green pepper	3		seeded sliced	89.4	20.7408	3.8442	0.7599
salt pepper				403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.