Ethiopian · beginner
Ethiopian Ginger Spiced Beet And Carrot Skillet
Tender braised red beets and sweet carrots infused with garlic, ginger, and aromatic niter kibbeh spiced butter.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat the niter kibbeh in a heavy skillet over medium heat until melted and fragrant.
- 02
Add the diced yellow onion and saute for 6 to 8 minutes until soft and golden brown.
- 03
Stir in the minced garlic, grated ginger, ground turmeric, and ground cardamom, cooking for 1 minute until aromatic.
- 04
Add the cubed beets and sliced carrots, tossing thoroughly to coat in the spiced butter mixture.
- 05
Pour in the vegetable broth and bring to a simmer, then cover the skillet with a tight-fitting lid and reduce heat to low.
- 06
Cook covered for 15 to 18 minutes, stirring occasionally, until the beets and carrots are fork-tender.
- 07
Uncover, stir in the sliced jalapeno pepper, and simmer for 2 minutes until liquid reduces to a glossy sauce; season with salt as needed.
A LITTLE KITCHEN KNOW-HOW
Alicha Braising
A mild Ethiopian braising technique relying on sweet onions, garlic, ginger, and turmeric rather than fiery berbere spices.
Notes from the kitchen
- Cut the beet cubes and carrot coins to uniform sizes to ensure they cook at the same rate.
- If using store-bought ghee instead of niter kibbeh, stir in a pinch of ground fenugreek and cumin to mimic traditional flavors.
- 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.
