Ethiopian beef stew with apricot
Delicious Ethiopian beef stew with Berbere spices and sweet apricots. Packed with flavor thanks to the use of a tagine.
An easy stew that you can even make the day before. Delicious with the World Spice Blend - Ras el Hanout and the sweet apricot. We use a tagine so the liquid evaporates gently and circulates, allowing the flavors to develop and the meat to become wonderfully tender. If you don't have a tagine, you can also use a Dutch oven.
Preparation
Preheat the oven to 200ºC.
Peel and finely chop the onion and garlic cloves. Roughly chop the apricots. Peel and finely chop the ginger. Heat the butter in a tagine and sauté the World Spice Blend - Ras el Hanout for 2 minutes over medium heat. Add the onion and garlic and cook for 5 minutes.
Add the stock, diced tomatoes and sea salt and bring to the boil.
Cut the ribs into 3 by 3 cm pieces and add them to the tagine along with the apricots. Reduce the heat and simmer for at least 2 hours with the tagine lid on. Simmer longer for even deeper flavors and very tender meat.
Bring water to a boil in a saucepan and cook the rice according to the package directions. Prepare the naan bread according to the package directions in a preheated oven.
Serve the beef stew with rice, naan bread and fresh parsley.
Ingredients
- 1 ui
- 2 tenen knoflook
- 125 g gedroogde abrikozen
- 2 cm verse gember
- 10 g roomboter, ongezouten
- 2 el World Spice Blend - Ras el Hanout
- 250 ml runderbouillon
- 400 g tomatenblokjes
- 2 tl Zeezout
- 1 kg riblappen
- 300 g witte rijst
- 260 g naanbrood
- 5 g verse peterselie
Supplies
- Tajine
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Products used in this recipe
€2,79