Ethiopian · beginner
Ethiopian Spiced Minced Beef And Garlic Butter Skillet
Savory ground beef simmered low and slow with sweet red onions, warming berbere, cardamom, and finished with clarified garlic butter.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat a wide skillet over medium heat and dry-sweat the finely diced red onions without oil for 5 minutes until soft and fragrant.
- 02
Add 2 tablespoons of ghee, garlic, and ginger to the onions, cooking for another 3 minutes until aromatic.
- 03
Stir in the berbere spice blend, ground cardamom, and tomato paste, stirring constantly for 2 minutes to cook out the raw paste flavor.
- 04
Add the ground beef to the skillet, breaking it apart with a wooden spoon until browned through, about 6 to 8 minutes.
- 05
Pour in the beef broth and bring to a simmer, stirring to lift any browned bits from the bottom of the skillet.
- 06
Reduce heat to medium-low and simmer uncovered for 10 minutes until the sauce thickens and coats the beef.
- 07
Melt the remaining tablespoon of ghee over the meat just before serving and gently fold it through for a rich finish.
A LITTLE KITCHEN KNOW-HOW
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.
Notes from the kitchen
- 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.
