Eritrean Mastoba Stew

Ingredients

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons berbere spice blend 2 tablespoons berbere spice blend
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the onions and sauté until golden brown.
3. 3.
   Stir in the minced garlic and grated ginger, cooking for an additional minute.
4. 4.
   Add the lamb and beef cubes to the pot, browning them on all sides.
5. 5.
   Sprinkle the berbere spice blend over the meat, stirring well to coat.
6. 6.
   Add the diced tomatoes and tomato paste, stirring to combine.
7. 7.
   Pour in the beef or vegetable broth, ensuring the meat is fully submerged.
8. 8.
   Season with salt to taste.
9. 9.
   Bring the stew to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the meat is tender.
10. 10.
    Serve the Mastoba stew hot, garnished with fresh cilantro. Accompany with injera or rice.

Treat your ingredients with care...

• Lamb and beef — For a more tender result, marinate the meat in a mixture of lemon juice, olive oil, and spices for a few hours before cooking.

Tips & Tricks

• If you prefer a spicier stew, increase the amount of berbere spice blend according to your taste.
• Mastoba stew tastes even better the next day as the flavors develop further, so consider making it in advance.
• To add a touch of freshness, squeeze some lemon juice over the stew before serving.

Serving advice

Serve the Mastoba stew hot, accompanied by injera or rice. The stew can be enjoyed as a main course, and it pairs well with a side of fresh salad or steamed vegetables.

Presentation advice

Present the Mastoba stew in a deep serving dish, allowing the vibrant colors of the stew to shine through. Garnish with fresh cilantro for a pop of green.