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Kulwha recipe (eritrean stir-fry)

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    Source: www.sbs.com.auReport recipe

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    Nutrition Info . . .

    NutrientsLipids
    VitaminsB3, C, D, P
    MineralsNatrium, Silicon, Sulfur, Cobalt

    Ingredients Jump to Instructions ↓

    1. Niter kibbeh

    2. 500 g unsalted butter

    3. tsp ground cardamom

    4. tsp ground fenugreek

    5. tsp nigella seeds, ground

    6. Kulwha

    7. 1 tbsp nit'r qibe* (or, for a healthier alternative you can use more olive oil)

    8. 1 tbsp olive oil

    9. 1 onion, sliced

    10. 1 long green chilli, chopped

    11. 2 tomatoes, diced

    12. 500 g lamb fillet, diced into small cubes

    13. pinch of salt

    14. 1 tbsp berbere

    Instructions Jump to Ingredients ↑

    1. To make the niter kibbeh, heat the butter in a small saucepan over low–medium heat until it has begun to simmer gently. Simmer for about 30 minutes, skimming the foam off the surface, until the top layer of butter is completely clear. Strain the butter through a fine sieve over a bowl, leaving the milk solids in the bottom of the pan. Stir in the spices. Allow to cool then transfer to an airtight container, reserving 1 tablespoon for the kulwha.

    2. To make the kulwha, put the niter kibbeh, oil, onion, chilli, half the tomato, the lamb and salt into a large frying pan and place over high heat. Stir-fry until the meat is cooked through (about 3 minutes) then add the berbere and the remaining tomato. Serve with injera or rice.

    3. SBS cook’s notes

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