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10 Serves
90 Mins
Prepare the root vegetables and meat by cleaning and cutting them into uniform, large chunks.
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Vitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
22 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
220 µg / 400 µgCalcium
244 mg / 1,300 mgIron
13 mg / 18 mgMagnesium
253 mg / 420 mgPhosphorus
688 mg / 1,250 mgPotassium
2199 mg / 4,700 mgSodium
249 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
21 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Heat the cooking oil in a large heavy-bottomed pot over medium-high heat.
Sear the meat pieces in the hot oil until browned on all sides, then remove and set aside.
Add the root vegetables to the pot, seasoning generously with salt and pepper, and cook until slightly softened.
Return the meat to the pot, cover tightly, and simmer on low heat to mimic the slow-cooking process of an earth oven.
15
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Ethiopian
German