Kulwha recipe

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Created by Rahel Ogbaghiorghis

2 comments

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Rating:

4.5/ 5 stars 9 Votes

Cuisine: African

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

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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.

If you enjoyed this Kulwha recipe then browse more African recipes, stir-fry recipes, easy recipes and our most popular hainanese chicken rice recipe.

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Comments (2)

17 Apr 2011 08:08 AEST

sarah

monterey

delicious

fast delicious and that bread is just yum! im craving it now.

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22 Oct 2009 07:04 AEST

Elizabeth

Hawthorn

Great

This was great!! I didn't have any berbere, however I found baharat a good substitute with a bit of extra chilli put in. This has become a week night staple with some ready made roti and salad. Not quite an African combination but sure does the trick after a big day at work.

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