Ethiopian Ground Beef Stew (Minchet-Abesh Alicah)

Mild and tasty Ethiopian dish.

1 lb ground lean beef
1 cup onion (thinly chopped)
1/2 cup ghee
1/4 cup white wine (if preferred)
1 teaspoon garlic powder or garlic cloves (diced)
1/4 teaspoon cardamom powder (korerima)
1/4 ginger powder or 1 tablespoon fresh ginger juice
1/4 teaspoon turmeric or curry
1/4 teaspoon white pepper powder
4 cup water (boiled)
Salt to taste

In medium pot sauté the onion using one cup of boiled water by adding two tablespoon each time until the onion is soft and golden brown;

In the cooked onion, add one cup boiled water, ghee, garlic, ginger, wine and turmeric. Cook for 5 minutes;

On a baking pan, spread the ground beef and cook it in oven or stir-fry until brown;

Sprinkle the stir-fry ground beef in the sauce; mix well; add two cups boiled water; cover and cook it for 20 minutes or until simmers;

Add to the stew white pepper, salt and false cardamom; cook it for 5 minutes; remove from heat.

From: Yewoin's Family Cooking [Now in private blog: http://yewoinfamilycooking.blogspot.com/2008/03/ethiopian-ground-beef-mild-stew-minchet.html]