Editorial sample recipeEthiopianbeginnerhalalgluten-freedairy-free-option

Ethiopian Spiced Minced Beef And Garlic Butter Skillet

Name: Ethiopian Spiced Minced Beef And Garlic Butter Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 450 g lean ground beef; 2 medium red onions, very finely diced; 3 tbsp ghee or clarified butter; 2 tbsp berbere spice blend; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp tomato paste; 240 ml halal beef broth; 0.5 tsp ground cardamom

Savory ground beef simmered low and slow with sweet red onions, warming berbere, cardamom, and finished with clarified garlic butter.

Prep: 15 min
Cook: 25 min
Total: 40 min

AI-generated illustration of Ethiopian Spiced Minced Beef And Garlic Butter Skillet

AI illustration

Technique to learn

dry sweating onions

Cooking finely diced onions in a dry pan without fat first to draw out moisture and intensify their natural sweetness before adding spices.

Instructions

Step 1: Heat a wide skillet over medium heat and dry-sweat the finely diced red onions without oil for 5 minutes until soft and fragrant.
Step 2: Add 2 tablespoons of ghee, garlic, and ginger to the onions, cooking for another 3 minutes until aromatic.

Step 3: Stir in the berbere spice blend, ground cardamom, and tomato paste, stirring constantly for 2 minutes to cook out the raw paste flavor.

Step 4: Add the ground beef to the skillet, breaking it apart with a wooden spoon until browned through, about 6 to 8 minutes.

Step 5: Pour in the beef broth and bring to a simmer, stirring to lift any browned bits from the bottom of the skillet.

Step 6: Reduce heat to medium-low and simmer uncovered for 10 minutes until the sauce thickens and coats the beef.

Step 7: Melt the remaining tablespoon of ghee over the meat just before serving and gently fold it through for a rich finish.

Cooking tips

Dry-sweating the onions first without oil breaks down their sugars faster and builds a rich foundational base for Ethiopian sauces.
Adjust the berbere quantity depending on your heat tolerance, as spice blend intensities vary.
Original home-cooking adaptation inspired by Ethiopian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in