4 Serves
119 Mins
Prepare the base by finely chopping the onion and garlic using a chef's knife on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
YemeniVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
7 µg / 400 µgCalcium
16 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
16 mg / 1,250 mgPotassium
71 mg / 4,700 mgSodium
147 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Heat the vegetable oil in a heavy-bottomed pot over medium heat and sauté the onions and garlic until translucent.
Add the filling ingredients, such as spiced potatoes or meat, and brown them thoroughly in the pot.
Pour in the meat broth and bring to a simmer, allowing the flavors to meld for approximately 60 minutes.
Season the stew with salt and pepper to taste, then stir in the zhug for a spicy kick.
Transfer the mixture into a preheated stone bowl and top with the whipped fenugreek paste before serving immediately.
1
g4
g2
g.jpg&w=3840&q=75)
Ethiopian
Indian