👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large skillet or pot over medium-high heat.

   💡 プロのコツ: Ensure the pan is hot before adding the meat.
2. 2

   Add the sliced meat to the hot pan and sear until browned on all sides. Remove the meat from the pan and set aside.

3. 3

   Add the sliced onions to the same pan and sauté until softened and translucent.

4. 4

   Add the minced garlic, grated ginger, and chopped jalapeño (if using). Cook for another minute until fragrant.

5. 5

   Stir in the berbere spice blend and black pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.

6. 6

   Return the seared meat to the pan. Add salt to taste. Stir everything together to coat the meat evenly with the spices and aromatics.

   💡 プロのコツ: If the mixture seems dry, you can add a tablespoon or two of water.
7. 7

   Reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes, or until the meat is tender and the flavors have melded.

   💡 プロのコツ: Stir occasionally to prevent sticking.
8. 8

   Stir in the niter kibbeh until melted and well combined. Cook for another 2-3 minutes.

   💡 プロのコツ: Niter kibbeh adds a rich, spiced flavor. If unavailable, unsalted butter can be used as a substitute, though it won't have the same aromatic complexity.
9. 9

   Serve hot, traditionally with injera (Eritrean flatbread) or rice.