4 tablespoons (1/2 stick) unsalted butter
1 cup thinly sliced red onions
11/2 pounds hangar steak or beef tenderloin, cut into 1/2-inch cubes
1 teaspoon salt, or to taste
11/2 tablespoons Berbere (recipe follows) or chili powder
1/2 teaspoon ground white cardamom, preferably freshly ground
1/2 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper
3 garlic cloves, cut into quarters
3 tomatoes, chopped, or 11/2 cups roughly chopped canned tomatoes
2 jalapeño chilies, seeds and ribs removed, thinly sliced
1/2 cup dry red wine
1. Melt the spiced butter in a wok or large skillet over high heat. Add the onions and cook, stirring constantly, until they begin to color around the edges, about 2 minutes. Add the meat, sprinkle with the salt, and stir-fry until browned on all sides, about 3 minutes on each side.
2. Stir in the berbere, cardamom, ginger, cumin, cloves, pepper, and garlic. Tilt the pan away from you to avoid the steam that will rise, and carefully add the tomatoes, jalapeños, and wine. Simmer for 1 minute, then season with salt if necessary.
3. Serve with Injera bread.
4 servings (makes 4 cups)
1 cup couscous
2 tablespoons olive oil, divided
1 garlic clove, minced
1 mango, peeled, pitted, and cut into 1-inch cubes (about 1 cup)
1 jalapeño, seeds and ribs removed, finely chopped
1/2 cup raisins
1 ripe tomato, chopped
Juice of 1 lime
1/4 cup loosely packed small cilantro sprigs, chopped
1/4 cup loosely packed small parsley sprigs, chopped
1. Prepare the couscous according to the package directions. Set aside.
2. Heat 1 tablespoon of the olive oil in a large sauté pan over high heat. Add the garlic, mango, and jalapeño and sauté until the mango begins to colour lightly. Stir in the remaining tablespoon of olive oil, the couscous, raisins, tomato, lime juice, cilantro, and parsley and toss to heat through. Season with salt.
3. Serve hot or at room temperature.
First Published: Dec 9, 2009 7:32 PM EST