Ethiopian Collard Green and Meat Stew

This is one of the delicious side-dishes of Ethiopia.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 1  lb  collard greens
• 1  lb lamb chops or 1  lb beef rib
• 2  tablespoons butter (Nitir Kebe)
• 1  red onions (finely chopped) or 1  shallot (finely chopped)
• 1  teaspoon garlic powder
• 4  cups water (or more as desired)
• 1⁄4 teaspoon cardamom
• 1  tablespoon ginger juice or 1⁄2 teaspoon ginger powder
• 3  hot green peppers (seeded and sliced)
•  salt and pepper

Directions

1. Cut the ribs in smaller sizes and the meat in small strips; wash it with cold water;.
2. Boil water in large pot and put the cleaned ribs and the meat. Cook it for 10 minutes and strain.
3. Separate the leaves cut the end stems and discard; wash the leaves in cold water. Chop the leaves in desired size; keep it in cold water.
4. Boil water in a large pot and add the collard green. Cook it for 10 minutes and strain.
5. In a medium pot, sauté the onion, the fresh garlic with gradually adding one cup of water (10 minutes).
6. Add to the onion, butter, ginger juice, the ribs; stir for five minutes.
7. Add the meat; stir for another five minutes; add three cups water, garlic powder, false cardamom, salt and black pepper; boil for two-three minutes.
8. Add the cooked collard green to the meat stew; Cover and cook it for 15 minutes.
9. Add the hot peppers and remove from heat. Serve it warm.