Sega Alicha, an Ethiopian Recipe


3 yellow onions finely minced
3 tablespoon fresh garlic finely minced
3 tablespoon fresh ginger root finely minced
1/4 olive oil
1/4 cup Niter Kibe or olive oil
4 cups of water
1/4 teaspoon of turmeric
1 teaspoon cardamom
1 teaspoon black pepper
1 fresh jalapeño sliced
2 lbs of beef



Cut the beef in bite size pieces by hand, and rinse in hot water and drain.
chop the onions into even small pieces. Finely mince the garlic and ginger.


In a heavy enamel or iron stew pot, sweat the onions over moderate heat for about 5 minutes or until the onions begin to cook, with the lid covered.
Add 1/3 cup of hot water and continue to cook the onion with the lid closed for another 5 minutes, or until the water evaporates and the onions
are translucent.
Add another 1/3 cup of hot water and continue to cook for another 5 minutes. The onions should be moist and should not change color or burn.
Add 1 tbs of oil and cook for 2 minutes, add the 3 tbs of minced ginger and continue to cook for another two minutes before adding 3 tbs of minced garlic, 1/4 tsp of Turmeric, 1 tsp of cardamom, 1 tsp of black pepper.
Keep adding hot water, as needed, the sauce should have a soup like consistency, cook for another 5 minutes and add 1/4 cup of oil (or 1/4 cup of Niter Kibbe), and cook for 3 minutes.
Add the meat, small pieces at a time, mix to integrate well into the sauce, until all the meat is added and cook for 15 minutes uncovered, stirring frequently.
The sauce should be thick but not watery.
Add salt to taste and reduce the heat to moderate, and continue to cook for 2 minutes. If butter (Niter Kibbe)was not used,
add 1 tbs of butter (Niter Kibbe) for flavor and let simmer for 5 minutes. Add sliced Jalapeno (optional), salt to taste. 

Remove from heat and let cool for 15 minutes, serve with Injera.
Serves 6-8 people