Ethiopian-style Champaran Meat

Recipe

Ethiopian-style Champaran Meat

Spiced and Savory Ethiopian Champaran Meat Delight

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.

Jan Dec

20 minutes

2 hours

2 hours 20 minutes

4 servings

Medium

Gluten-free, Dairy-free, Low-carb, High-protein, Paleo

N/A

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.

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.