Kejejas

Name: Kejejas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 2.5 lbs beef chuck or stew meat, cut into 1.5-inch cubes; 4 tbsp niter kibbeh (spiced clarified butter); 1 large red onion, cut into chunks; 2 tbsp fresh ginger, minced; 5 garlic cloves, minced; 1/2 tsp cayenne pepper; 1 tsp paprika; 1 tsp salt; 1/2 tsp black pepper; 6 tbsp fresh cilantro, chopped

Ethiopian roasted beef with boldly charred edges, aromatic with ginger and garlic. A trendy restaurant favorite now easy to make at home.

40 minMediumServes 4410 cal/serving

EthiopianDinnerStovetopStandardGluten-Free

Ingredients

2.5 lbs beef chuck or stew meat, cut into 1.5-inch cubes
4 tbsp niter kibbeh (spiced clarified butter)
1 large red onion, cut into chunks
2 tbsp fresh ginger, minced
5 garlic cloves, minced
1/2 tsp cayenne pepper
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
6 tbsp fresh cilantro, chopped

Instructions

1

Heat 4 tbsp niter kibbeh (spiced clarified butter) in a large skillet over high heat until smoking.
2

Working in batches, sear 2.5 lbs cut into 1.5-inch cubes beef chuck or stew meat pieces until deeply charred on all sides, about 8-10 minutes total. Set aside.
3

In the same skillet, add 1 large cut into chunks red onion and char them until blackened at edges, about 4 minutes.
4

Reduce heat to medium and add 2 tbsp minced fresh ginger and 5 minced garlic cloves, stirring constantly for 2 minutes.
5

Return the beef to the skillet.
6

Add 1/2 tsp cayenne pepper, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper.
7

Toss everything together and cook for 8-10 minutes more, stirring occasionally, until 2.5 lbs cut into 1.5-inch cubes beef chuck or stew meat reaches an internal temperature of 160°F (71°C) for food safety.
8

Garnish generously with 6 tbsp chopped fresh cilantro and serve immediately with injera.

Questions

Can I make Kejejas dairy-free?

Yes. The dairy in this entry is 4 tbsp niter kibbeh (spiced clarified butter). Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Kejejas keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Kejejas?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Injera side
Niter Kibbeh sauce
Cacik side

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