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Mahberawi Mixed Meat

Serves 4 to 6 Entree meat

Mahberawi Mixed Meat

Mahberawi Mixed Meat is a beloved fixture in Ethiopia's celebration restaurants, where its enticing aroma signals a gathering of friends and family. This dish, a delightful medley of meats, captures the essence of communal dining in a home-cooked version that retains its bold and generous flavors, perfect for any joyous occasion.

Each bite of Mahberawi is a savory blend of tender lamb, beef, and chicken, infused with the heat of berbere and the richness of niter kibbeh. The onions and garlic provide a fragrant backbone, while the fresh ginger and green chilies add a lively kick. Served with injera, this dish is an invitation to savor the vibrant, hearty tastes of Ethiopian cuisine.

Ingredients

  • 500 g (1 lb)lamb shoulder — cut into cubes for tibs
  • 500 g (1 lb)beef sirloin — cut into cubes for key wat
  • 500 g (1 lb)bone-in chicken pieces — for doro wat
  • 4eggs — hard-boiled and peeled
  • 4 tbspberbere
  • 3red onions — very finely chopped
  • 4 clovesgarlic — minced
  • 1 tbspfresh ginger — minced
  • 5 tbspniter kibbeh
  • 2green chilies — slit
  • 1 tspfine salt
  • 6 piecesinjera — for lining the platter and serving

Method

  1. Begin by finely chopping 3 red onions and mincing 4 cloves of garlic and 1 tablespoon of fresh ginger. Cut the 500 g (1 lb) lamb shoulder and 500 g (1 lb) beef sirloin into bite-sized pieces. Leave the 500 g (1 lb) bone-in chicken pieces as they are. Slice 2 green chilies into thin rounds, removing seeds if you prefer less heat.
  2. In a large, dry pot over medium heat, add the chopped onions. Cook them slowly, stirring frequently, until they become soft and translucent, about 10 minutes. This dry cooking method helps to concentrate the onion's natural sweetness.
  3. Add 5 tablespoons of niter kibbeh to the onions. Allow it to melt and combine with the onions, stirring until the mixture turns golden and aromatic. This will form the flavorful base for your dish.
  4. Stir in 4 tablespoons of berbere, along with the minced garlic and ginger. Cook for another 2-3 minutes, allowing the spices to bloom and release their fragrance. The mixture should be deeply aromatic and slightly thickened.
  5. Increase the heat to medium-high and add the lamb, beef, and chicken pieces to the pot. Brown the meats on all sides, stirring occasionally, until they develop a rich, brown crust. This step adds depth to the flavor of the dish.
  6. Once the meats are browned, reduce the heat to low and add enough water to just cover the ingredients. Simmer gently, stirring occasionally, until the meats are tender and the sauce has reduced to a thick consistency. This should take about 1-1.5 hours, and the meat should be easy to pierce with a fork.
  7. Boil 4 eggs in a separate pot until hard-boiled, about 10 minutes. Once cooked, peel and add them to the stew during the last 10 minutes of cooking to absorb the flavors.
  8. Taste the stew and adjust the seasoning with 1 teaspoon of fine salt, or to your preference. Serve the Mahberawi Mixed Meat with 6 pieces of fresh injera, allowing each person to scoop up the rich, flavorful stew.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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