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Kulwha
Fast, fresh, simple and delicious – Kulwha is an Eritrean ‘stir fry’ par excellence. Known as Tibsi in Ethiopia.
Nit’r Qibe is a spiced clarified butter available at specialty stores or you can make your own.
Ingredients
Kulwha
1 onion
½ kg lamb fillet cubed
2 tomatoes, cubed
1 green chilli
1 tbsp Nit’r Qibe* (Or, for a healthier alternative you can use more olive oil)
1tbsp olive oil
Pinch of salt
1 tbsp Berbere
Nit’r Qibe
1⁄2 lb (2 sticks) of unsalted butter
1⁄4 tsp ground black cardamom seeds
1⁄4 tsp fenugreek powder
1⁄4 tsp ground nigella seeds
Preparation
Kulwha
In a large fry pan assemble raw ingredients: sliced onion, tomato, chopped green chilli, a little oil and ghee. Reserve half of the cubed tomato for later.
Add meat and a little salt – then place onto a high heat. Stir until meat is cooked through (about 3 mins) then add Berbere to the mixture.
Just before serving stir in a few more pieces of raw tomato.
Ideally eaten with Injera bread. Otherwise, rice is good.
Nit’r Qibe
Heat butter in a small saucepan over medium-low heat, skimming the foam off the surface. Once the butter has begun to simmer gently, continue removing the foam until the butter is completely clear, about 30 minutes. Strain the butter through a sieve over a bowl, leaving behind the milk solids at the bottom of the pan.
Stir cardamom seeds, fenugreek powder, and nigella seeds into the butter and mix well to combine. Allow to cool then transfer to an airtight container. Can be stored in the refrigerator for 3 months.
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