Eritrean stir-fry (Kulwha) from Food Safari: Glorious Adventures Through a World of Cuisine (page 11) by Maeve O'Meara

  • ground cardamom
  • nigella seeds
  • onions
  • tomatoes
  • butter
  • lamb fillets
  • ground fenugreek
  • berbere
  • long green chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • amoule on May 17, 2016

    This is very good and super easy, but I doubt I'll do it again. The lamb called for is very expensive where I live and it just gets lost in this. You could just as well use pork tenderloin or flank steak sliced against the grain. If you make this, taste your chile to see how hot it is -- this can get very spicy with the berbere I served it with cauliflower "rice" sauteed in the seasoned, clarified butter, to keep it low carb.

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