ETHIOPIA-Dinner is Ready! Ethiopian Tibs, Gomen Wot(Collard Greens), and Carrots with Cabbage

                                                                          

 

This week was so much fun learning about Ethiopia. It was very difficult trying to decide on a regional dish. With all the glorious wots to choose from we decided to cook traditional

Ethiopian Tibs(Lamb Stew), Gomen Wot(Ethiopian Collard Greens), and Ethiopian Carrots with Cabbage. They were delicious! We combined everything into one bowl and enjoyed them family style. The wonderful blend of cardamom, turmeric, and clove in the lamb was a symphony of aromas. I was surprised to learn that red wine paired so well with such bold spices. I love collard greens and never used turmeric, paprika, or allspice to prepare them. They were outstanding. We will definitely cook these dishes again!  

 

 

 

From famed Ethiopian born Swedish raised Chef Marcus Samuelsson, here is a recipe for Ethiopian Tibs(Lamb Stew):

2 lbs loin lamb, boneless cut into 1/2 inch cubes

1 red onion, minced

1 jalapeno pepper, seeded and minced

1 1/4 cups dry red wine

1 1/2 cups sweet butter

1/2 tablespoon turmeric

1 garlic clove, crushed

2 cardamom pods, crushed

2 tablespoons mild chili powder

kosher salt

fresh ground pepper, to taste

1 tablespoon fresh rosemary, chopped

Directions:

 In a medium mixing bowl, combine lamb, onion and jalapeño. Add 3/4 cup of red wine and mix well. Cover and refrigerate for one to two hours. In a small saucepan, combine butter, turmeric, garlic and cardamom. Bring to a boil. With a skimmer or large spoon, remove any impurities which come to the surface. Carefully pour only the clarified butter into a clean container, discarding the rest.  In a small saucepan over low heat, combine one tablespoon of the clarified butter with the chili powder. Stir for about one minute; do not allow the butter to burn.  Add 1/2 cup of red wine.  Remove from heat and pour chili sauce into serving bowl. Using a slotted spoon, remove lamb from marinade and drain lamb on paper towels. Reserve marinade. Place a large iron skillet over medium-high heat until very hot.  Add two tablespoons clarifed butter.  Add lamb and saute until lamb is seared on all sides. Add marinade to pan and continue stirring until lamb is cooked through, about two to three minutes. Season with salt, pepper and rosemary.  Allow liquid in pan to reduce slightly. Serve lamb and pan juices in individual bowls, accompanied by chili dipping sauce and Injera, with which to scoop up the meat.

 

 Here are is the recipe for the Gomen Wot courtesy of : http://www.delish.com/recipefinder/Ethiopian-Collard-Gr-C4B7C2F8669611E29A2DC7067212BF36 

   

    1 pound(s) collard greens (rinsed, trimmed, chopped)       

    2 cup(s) water       

    2 tablespoon(s) olive oil        

    3/4 cup(s) chopped onion        

    8 garlic cloves, chopped       

    1 1/2 cup(s) green bell peppers, sliced

    1 tablespoon(s) lemon juice

    1 teaspoon(s) salt

    1 teaspoon(s) ground turmeric

    1 teaspoon(s) paprika

    1 teaspoon(s) allspice, ground

    2 tablespoon(s) ginger root, minced

1. Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside.
2. Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes.
3. Stir in garlic and cook for 1 minute.
4. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes.
5. Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.

Here is the recipe for the Carrots and Cabbage courtesy of: http://www.yummly.com/recipe/Ethiopian-Cabbage-Dish-Allrecipes?columns=4&position=1%2F7

                                           

                      
                     

·         1/2 cup olive oil

·         4 carrots (thinly sliced)

·         1 onion (thinly sliced)

·         1 tsp sea salt

·         1/2 tsp black pepper (ground)

·         1/2 tsp ground cumin

·         1/4 tsp ground turmeric

·         1/2 head shredded cabbage

·         5 potatoes (peeled and cut into 1 inch cubes)

Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.