Estimated Nutrition (whole recipe, rough)
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Seed | not in our table | 0 |
| Caraway | not in our table | 0 |
| Water | not in our table | 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
- 1 c Onions; sliced
- 2 tb Corn oil
- 2 lb Meat with bone; beef, lamb-or goat, cut in 3 inch-pieces
- 2 cl Garlic; sliced
- 1 ts Salt; to taste
- 1 ea Fresh hot green chili;-sliced
- 1/4 ts Gingerroot; crushed, fresh
- 1/4 ts Mustard seeds; crushed
- 1/4 ts Caraway; crushed
- 1/4 ts Tumeric; ground
- 1 1/2 c Water
Directions
In dry pan over medium heat, stir fry onions for 2 mins.
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.
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.
Should the curry dry out too quickly, add another 1/2c water.
At the end of the 45 mins, there should be very little sauce.
Serve warm or at room temperature.
Category:Eritrean Recipes
Category:Eritrean Meat Dishes