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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In dry pan over medium heat, stir fry onions for 2 minutes | 2. Add the oil and stir fry 1 minute longer. Add the meat and brown 5 mins, stirring frequently. Add all of the spices and seasonings at one time and stir well. | 3. Add the water and bring to a boil. Cover the pan and cook over moderate heat for about 45 mins, or until the meat is tender. | 4. Should the curry dry out too quickly, add another 1/2c water. | 5. At the end of the 45 mins, there should be very little sauce. | 6. Serve warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1	cup	sliced	64.0	14.944	1.76	0.16
corn oil	2	tablespoons		244.8	0.0	0.0	27.2
lamb	2		cut	2422.224	0.0	153.1354	195.8645
garlic clove	2		sliced	-	-	-	-
salt	1	teaspoon		-	-	-	-
hot green chili pepper	1		sliced	-	-	-	-
gingerroot	1/4	teaspoon	crushed	-	-	-	-
mustard seed	1/4	teaspoon	crushed	2.54	0.1404	0.1304	0.1812
caraway seed	1/4	teaspoon	crushed	1.7482	0.262	0.1038	0.0766
turmeric	1/4	teaspoon	ground	2.34	0.5036	0.0726	0.0244
water	1 1/2	cups		0.0	0.0	0.0	0.0

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