Ethiopian Beef and Potato Curry

Ingredients

• Lemon juice (1 tablespoon)
• Fresh cilantro (2 tablespoons, chopped)
• Beef broth (2 cups)
• Tomato paste (2 tablespoons)
• Vegetable oil (2 tablespoons)
• Salt (to taste)
• Cayenne pepper (1/2 teaspoon)
• Cumin (1 teaspoon)
• Turmeric (1 teaspoon)
• Berbere spice blend (2 tablespoons)
• Ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Onion (1 large, finely chopped)
• Potatoes (4 medium, peeled and diced)
• Beef stew meat (1 lb, cubed)

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic, grated ginger, berbere spice blend, turmeric, cumin, cayenne pepper, and salt. Stir well to combine.
4. Add the beef stew meat to the pot and cook until browned on all sides.
5. Stir in the tomato paste and cook for an additional 2 minutes.
6. Add the diced potatoes and beef broth to the pot. Bring to a boil, then reduce the heat to low and cover.
7. Simmer for 45 minutes to 1 hour, or until the beef is tender and the potatoes are cooked through.
8. Stir in the chopped cilantro and lemon juice.
9. Serve the Ethiopian beef and potato curry hot with steamed rice or injera bread.