Ethiopian-style Champaran Meat

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.

• 500g (1.1 lb) boneless meat (beef or lamb), cut into cubes 500g (1.1 lb) boneless meat (beef or lamb), cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons berbere spice blend 2 tablespoons berbere spice blend
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 1 teaspoon salt 1 teaspoon salt
• 2 cups (470ml) water 2 cups (470ml) water
• 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

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and cook until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
3. 3.
   Add the meat cubes to the pot and cook until browned on all sides.
4. 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.
5. 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.
6. 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.