Alicha

Description

Eritrean meat stew

Ingredients

• 1 cup onions; sliced
• 2 tbsp corn oil
• 2 lbs meat with bone; beef, lamb or goat, cut in 3 inch-pieces
• 2 cloves garlic; sliced
• 1 tsp salt; to taste
• 1 fresh hot green chili;-sliced
• ¼ tsp gingerroot; crushed, fresh
• ¼ tsp mustard seeds; crushed
• ¼ tsp caraway; crushed
• ¼ tsp ground turmeric
• 1½ cups water

Directions

1. In dry pan over medium heat, stir fry onions for 2 minutes.
2. Add the oil and stir fry 1 minute longer.
3. Add the meat and brown 5 minutes, stirring frequently.
4. Add all of the spices and seasonings at one time and stir well.
5. Add the water and bring to a boil.
6. Cover the pan and cook over moderate heat for about 45 minutes, or until the meat is tender.
7. Should the curry dry out too quickly, add another ½ cup water.
8. At the end of the 45 minutes, there should be very little sauce.
9. Serve warm or at room temperature.