Recipe
Ethiopian-style Champaran Meat
Spiced and Savory Ethiopian Champaran Meat Delight
4.4 out of 5
This recipe brings together the rich flavors of Indian Champaran meat and the vibrant spices of Ethiopian cuisine. The dish combines tender meat with aromatic spices, creating a delightful fusion of flavors.
Metadata
Preparation time
20 minutes
Cooking time
2 hours
Total time
2 hours 20 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Low-carb, High-protein, Paleo
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Nut-free, Egg-free, Soy-free
Ingredients
In this Ethiopian adaptation of Champaran meat, we incorporate the traditional Ethiopian spice blend called berbere, which adds a distinct and fiery flavor to the dish. Additionally, we serve the meat with injera, a sourdough flatbread that is a staple in Ethiopian cuisine, instead of the traditional Indian bread or rice. We alse have the original recipe for Champaran meat, so you can check it out.
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500g (1.1 lb) boneless meat (beef or lamb), cut into cubes 500g (1.1 lb) boneless meat (beef or lamb), cut into cubes
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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2 onions, finely chopped 2 onions, finely chopped
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4 cloves garlic, minced 4 cloves garlic, minced
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1 tablespoon ginger, grated 1 tablespoon ginger, grated
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2 tablespoons berbere spice blend 2 tablespoons berbere spice blend
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1 teaspoon paprika 1 teaspoon paprika
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1 teaspoon turmeric 1 teaspoon turmeric
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1 teaspoon cumin 1 teaspoon cumin
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1 teaspoon coriander 1 teaspoon coriander
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1 teaspoon salt 1 teaspoon salt
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2 cups (470ml) water 2 cups (470ml) water
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Injera, for serving Injera, for serving
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 18g, 5g
- Carbohydrates (total, sugars): 5g, 2g
- Protein: 40g
- Fiber: 1g
- Salt: 1.5g
Preparation
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1.Heat the vegetable oil in a large pot over medium heat. Add the onions and cook until golden brown.
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2.Add the minced garlic and grated ginger to the pot and cook for another minute.
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3.Add the meat cubes to the pot and cook until browned on all sides.
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4.Stir in the berbere spice blend, paprika, turmeric, cumin, coriander, and salt. Cook for a few minutes to allow the spices to release their flavors.
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5.Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
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6.Serve the Ethiopian-style Champaran meat with injera, and enjoy!
Treat your ingredients with care...
- Berbere spice blend — If you can't find berbere spice blend, you can make your own by combining chili powder, paprika, cayenne pepper, ginger, coriander, cardamom, fenugreek, cinnamon, and cloves.
Tips & Tricks
- For an extra kick of heat, add a pinch of cayenne pepper to the spice blend.
- If you prefer a milder flavor, reduce the amount of berbere spice blend used.
- Marinating the meat overnight in the spice blend will intensify the flavors.
- Serve the Ethiopian-style Champaran meat with a side of traditional Ethiopian lentil stew for a complete meal.
- Leftovers can be used to make delicious sandwiches or wraps.
Serving advice
Serve the Ethiopian-style Champaran meat hot, alongside injera, and garnish with fresh cilantro or parsley for added freshness.
Presentation advice
Arrange the tender meat cubes on a platter, surrounded by pieces of injera. Drizzle any remaining sauce over the meat and garnish with fresh herbs for an appetizing presentation.
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