Photo: K8
Estimated Nutrition (whole recipe, rough)
664
Calories
34g
Protein
49g
Fat
26g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Sunflower | 1 oz (28g) hulled | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Medium size onions, chopped
- 2 spoons sunflower or other vegetable oil
- 50 cc chili paste (berbere)
- 50 cc tegelese tesmi
- 1 teaspoon chopped ginger
- 1 teaspoon chopped garlic
- 6 large tomatoes, skinned
- 1 kilo beaf or lamb, shredded
- pepper and salt to taste
Directions
1
Heat the oil in a frying-pan and fry the onions light golden.
2
Add the berbere and the tegelese tesmi and some water if necessary and simmer it on a low fire.
3
Add the ginger and the garlic after 10 minutes and the sliced skinned tomatoes, some salt and some pepper after another 5 minutes.
4
After 15 minutes add the meat and simmer it until the meat is done.
5
Add some water if necessary. Serve with injera.
6
Category:Eritrean Recipes
7
Category:Eritrean Meat Dishes
Recipe sourced from
fandom