tsebhi sega (spicy eritrean meat) recipe
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Recipe type: meat
 
There are three recipes here: one for the tsebhi sega (spicy meat), the berbere (spice mix) to add to the meat, and the tegelese tesmi (clarified spiced butter, or niter kebbeh) in which to stew the meat. Serve the meat with flatbread (hembesha) -- that recipe will come on my next post.
Ingredients
  • FOR THE TSEBHI SEGA:
  • 1 medium onion, finely chopped
  • 2 tablespoons vegetable oil
  • about 4 teaspoons berbere (spice mix, see below)
  • about 16 ounces tomato puree (Pomi is a great brand)
  • about 1 pound (1/2 kg) ground lamb
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon garlic, chopped
  • salt and pepper, to taste
  • FOR THE BERBERE SPICE MIX:
  • scant tablespoon ground cumin
  • ¼ teaspoon ground cloves
  • 2 whole green cardamom pods, peeled
  • ¼ teaspoon black peppercorns
  • ⅛ teaspoon allspice
  • ½ teaspoon fenugreek seeds
  • ¼ teaspoon whole coriander seeds
  • ½ teaspoon ground ginger
  • ¼ teaspoon turmeric
  • ½ teaspoon salt
  • 1 tablespoon paprika
  • ⅛ teaspoon cinnamon
  • ½ teaspoon dried thyme
  • dried chiles, optional, if you have people who like a little heat in their food
  • FOR THE TEGELESE TESMI (CLARIFIED BUTTER OR NITER KEBBEH):*
  • ½ pound unsalted butter (225 g)
  • 1-inch piece fresh ginger, peeled and sliced
  • 1 clove garlic, smashed
  • ½ cup chopped onion
  • ½ teaspoon fenugreek
  • ¼ teaspoon cumin
  • ½ teaspoon turmeric
  • 3 whole cloves, smashed gently
  • 3 allspice berries, smashed gently
  • ¼ teaspoon coriander
Instructions
  1. FOR THE CLARIFIED BUTTER (NITER KEBBEH) PREP:
  2. Unsalted butter consists of oil, solids and water. Clarifying the butter evaporates the water and separates the oil from the solids. The butter oil will keep indefinitely, unrefrigerated, without turning rancid -- if the process below is done correctly. I refrigerate my niter kebbeh for longer shelf life. There are many variations of the flavors and spices used here, as well as amounts. This is my version tweaked from an amalgamation.**
  3. Melt the butter in a small pot over a low heat. Add the spices, onion, and garlic and cook uncovered over an extremely low heat for 45 minutes to one hour. Don't stir the pot, but check to make sure the butter is not bubbling.
  4. After 45 minutes, skim off and discard any froth or spices floating on the surface. Remove the onion and garlic pieces and discard.
  5. Allow the butter to cool to room temperature for 20 minutes. The white butter-solids and the spices will fall to the bottom of the pot.
  6. While cooling, prepare a wide-mouthed jar with at least two layers of cheesecloth over the top.
  7. Ladle the golden clarified butter out of the pot, leaving heavier butter solids behind. Transfer the clarified butter through the cheesecloth-prepared jar to catch any remaining bits/spices. The goal is clear butter oil without turbidity.
  8. Store the clarified butter in a cool place.
  9. FOR THE TSEBHI SEGA:
  10. Heat up the oil in a large pot, cook the onions until barely browned. Add the berbere and 2 tablespoons clarified butter from above and cook until fragrant.
  11. Allow to simmer at low heat for about 8 minutes.
  12. Add the ginger, garlic, tomato puree and season with salt and pepper, and cook for 5 minutes more.
  13. Now add the meat and simmer until done (around 30 to 40 minutes), adding a little water if necessary to prevent the meat from sticking to the pot. I needed just a couple of tablespoons.
  14. Serve with hembesha (flatbread). My next post will have that recipe.
Notes
* Some people elect to make more of the berbere and use this to spice the butter. I did it separately so as to not have too much of the spice mix left over. ** This is recipe will make more niter kebbeh than you need for the tsebhi sega. Use the extra for more Eritrean cooking or snacks: it is wonderful on salty popcorn.
Recipe by story of a kitchen at https://www.storyofakitchen.com/meat-recipes/tsebhi-sega-spicy-eritrean-meat-recipe/