🇪🇹 Ethiopian / Modern · Beef & Lamb Dishes
🍛 Ethiopian Beef Curry
የሥጋ ካሪ — Yesiga Kari
Ethiopian Beef Curry — beef stewing cuts simmered with an Ethiopian curry sauce of berbere, turmeric, cardamom, and tomato. The beef version of the Ethiopian curry — same spice tradition as ETH039 applied to more affordable stewing beef.
Ethiopian beef curry is the accessible cousin of the lamb curry — stewing beef rather than lamb, slightly more affordable, equally deeply spiced. The berbere gives it a distinctly Ethiopian character.
Ingredients
Equipment: Large pot
- 700g beef stewing cuts — cubed
- 2 onions — diced
- 4 tomatoes — diced
- 4 garlic cloves
- 2 tbsp ginger
- 2 tbsp oil
- 1 tsp berbere
- 1 tsp turmeric
- 1 tsp ground coriander
- ½ tsp cardamom
- 1 cup water
- 2 tsp salt
Method
- See ETH039 — substitute beef for lamb. Beef takes slightly longer — 75—80 minutes.
Chef Tips
- Stewing beef needs longer than lamb — patient simmering is essential.
Common Mistakes to Avoid
- Under-cooking — tough beef.
The Science
See ETH026 for beef stew cooking science.
Nutrition (per serving)
Health Benefits
- High protein.
- Multiple anti-inflammatory spices.
Cultural Note
Ethiopian beef curry is the weekday interpretation of the Ethiopian spice tradition — the curry format making Ethiopian spices accessible to those more familiar with that cooking style.
Storage & Serving
Storage: Refrigerate 5 days.
Reheating: Gently.
Serve with: Injera (ETH001), Ethiopian Rice (ETH013)