Alicha
- 1 c Onions; sliced
- 2 tb Corn oil
- 2 lb Meat with bone; beef, lamb
- -or goat, cut in 3 inch
- -pieces
- 2 cl Garlic; sliced
- 1 ts Salt; to taste
- 1 Fresh hot green chili;
- -sliced
- 1/4 ts Gingerroot; crushed, fresh
- 1/4 ts Mustard seeds; crushed
- 1/4 ts Caraway; crushed
- 1/4 ts Tumeric; ground
- 1 1/2 c Water
Alicha is a curry-like meal.
In dry pan over medium heat, stir fry onions for 2 mins. Add the oil
and stir fry 1 minute longer. Add the meat and brown 5 mins, stirring
frequently.
Add all of the spices and seasonings at one time and stir well. Add
the water and bring to a boil. Cover the pan and cook over moderate
heat for about 45 mins, or until the meat is tender. Should the
curry dry out too quickly, add another 1/2c water. At the end of the
45 mins, there should be very little sauce.
Serve warm or at room temperature.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ethiopia.zip
In dry pan over medium heat, stir fry onions for 2 mins. Add the oil
and stir fry 1 minute longer. Add the meat and brown 5 mins, stirring
frequently.
Add all of the spices and seasonings at one time and stir well. Add
the water and bring to a boil. Cover the pan and cook over moderate
heat for about 45 mins, or until the meat is tender. Should the
curry dry out too quickly, add another 1/2c water. At the end of the
45 mins, there should be very little sauce.
Serve warm or at room temperature.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ethiopia.zip
