Abisha – Ethiopian Meat Sauce


I love to travel my pots and pans. They take me to faraway destinations and recreating old memories.
Here is a recipe for a favorite dish I often make this at home. And is perfect to be served with Injera, the recipe is just before this.
Abisha – Ethiopian Meat Sauce
400g beef mince
2 chopped yellow onions
2 chopped tomatoes
1 teaspoon chili powder
0.5-1 tsp cayenne pepper
1 tsp ginger
2 eggs
oil
salt and pepper
Fry the minced meat and stir in the onions and tomatoes. Put down all the spices. Let it cook, covered, for about 20 minutes. Add water if needed. Beat the eggs and stir into the stew. Allow to cook for another 3-4 minutes. Serve with injera or rice.

Someone asked me earlier what kind of pans I use, this is a carbon steel the Buyer. Loves it  Lyckas med mat

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4 Comments Add yours

  1. Do the eggs serve as a thickener or just for flavor? Another interesting recipe. I love the homemade look of your pan!

    1. Dinner Bank says:

      The eggs do both, flavor and the thickness. 🙂 Yes the pan is ironpan and this brand is the best as they get used they become like non-stick pans without the poison of the cemicals that its in the non-stick pans. 🙂

  2. This looks yummy! Can’t wait to try it…

    1. Dinner Bank says:

      Thank you 🙂 Let me know when you made it. Its amazing dish 🙂

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