Ethiopian Beef Stew and Spinach Poori

As promised I have two recipes to share with you today. Ethiopian Beef Stew and Spinach Poori. Luke wanted me to tell you that even though The stew looks like dog food it tastes really, really good.

Well, gee thanks honey. It’s nice to know you think my cooking looks like dog food.

But really this stew is yummy and spicy, and easy too. I prepared this stew in a crock pot but it could also be cooked on the stove. The Spinach Poori is a fried Indian bread that has become our go to bread to eat with spicy meals.

Ethiopian Beef Stew

Ingredients
1 1/2 lbs beef stew meat. Could also use lamb or pork.
1 teaspoon kosher salt
1 1/2 teaspoons chili powder
1/2 teaspoon ground cardamom. Can substitute coriander if needed.
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
1/2 teaspoon black pepper
3 garlic cloves, minced
1 15 ounce can diced tomatoes
2 jalapenos diced, seeds and ribs removed
1/2 cup dry red wine
1 cup canned chick peas
1 cup sliced yellow onion
1/2 cup water

If cooking in slow cooker: Combine all ingredients in slow cooker cover with lid and cook on low for 6 to 8 hours.

If cooking on the stove: Saute beef with onion and garlic over medium heat. Add remaining ingredients and simmer on low heat for about 2-3 hours.

Spinach Poori
This recipe is from Step-By-Step Indian by Cara Hobday and Louise Steele The recipe calls for the spinach to be blended, but usually skip that step so that I don’t have to clean the blender and the bread still comes out great.

Ingredients
1 cup all-purpose flour
1 cup all-purpose whole wheat flour
1/2 teaspoon salt
2 tablespoons vegetable oil
1/2 cup chopped fresh or frozen spinach. Blanched and blended, all excess water squeezed out.
1/4 cup water
Oil for deep frying

Mix the flours and salt in medium bowl. Drizzle vegetable oil over salt and flour mixture. Mix together until the mixture resembles fine bread crumbs.

Add the spinach and the water and then stir to make a stiff dough. Knead for 10 minutes until smooth.

Form the dough into a ball. Put dough into a lightly oiled bowl, cover with plastic wrap and let stand for 30 minutes.

Pour oil into wok or skillet to 1 inch depth. Heat it until a haze appears.

Divide the dough into 12 equal balls. Work with one dough ball at a time keeping the rest in the covered bowl. Remove one ball and roll it into a 5 inch circle.

Line a plate with paper towels. Put one rolled out circle of dough into the hot oil. If the dough sinks it should rise up to the surface immediately and sizzle; if it doesn’t, the oil isn’t hot enough. Keep the poori submerged in the oil using the back of a perforated spoon or spatula. the poori will puff up almost immediately. Turn it over and cook the other side for 5-10 seconds.

As soon as the poori is cooked to a nice golden brown, remove it from the pan and place on the paper towel lined plate to drain. Repeat the rolling and frying process for the remaining dough. Serve immediately.