Minchet Abish
ምንቸት አብሽGround-beef stew built in layers with onion, fenugreek, chile/berbere and seasoned fat.
1 hr 10 min Easy Serves 5
Watch how to make Minchet AbishMethod
- 1
Start onion/fenugreek base: Gently sauté finely chopped red onion with fenugreek and salt in the recipe's cooking fat.
- 2
Layer aromatics and chile: Build the stew with the recipe's garlic/ginger and red chile/berbere components, cooking each layer enough to lose its raw edge.
- 3
Cook ground beef through: Add ground beef, break it into small pieces and simmer/fry it into the sauce until fully cooked and the flavors meld.
Cook's notes
- Fenugreek is assertive; measure rather than free-pouring until you know your household preference.
- Ground meat cooks quickly; develop the sauce before relying on the meat for flavor.
- For U.S. food-safety guidance, ground beef should reach 160°F.
More stews (wot)
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