Ethiopian Beef and Potato Curry

Ingredients

Beef stew meat

1.5 pounds, cut into bite-sized pieces

Potatoes

3 medium, peeled and diced

Onion

1 large, chopped

Garlic

4 cloves, minced

Fresh ginger

1 tablespoon, grated

Berbere spice blend

2 tablespoons

Cumin

1 teaspoon

Turmeric

1 teaspoon

Cayenne pepper

1/2 teaspoon (adjust to taste)

Salt

1 teaspoon (adjust to taste)

Vegetable oil

2 tablespoons

Tomato paste

2 tablespoons

Beef broth

2 cups

Lemon juice

2 tablespoons

Fresh cilantro

1/4 cup, chopped (for garnish)

Instructions

1. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
2. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
3. Stir in the minced garlic, grated ginger, berbere spice blend, turmeric, cumin, cayenne pepper, and salt. Cook for another minute, allowing the spices to release their fragrant aromas.
4. Add the beef stew meat to the pot and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
5. Mix in the tomato paste and cook for an additional 2 minutes to deepen the flavor.
6. Add the diced potatoes and beef broth to the pot. Bring to a boil, then reduce the heat to low, cover, and let it simmer.
7. Cook for 45 minutes to 1 hour, or until the beef is tender and the potatoes are cooked through, stirring occasionally.
8. Once cooked, stir in the chopped cilantro and lemon juice for a burst of freshness.
9. Serve the Ethiopian beef and potato curry hot, accompanied by steamed rice or traditional injera bread.