Entree: Ethiopia – Oromo – Itto (A hearty Ethiopian/Oromo spiced meat stew simmered with berbere, onions, and clarified butter served with injera)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) beef chuck or lamb shoulder, cut into 1-inch (25 mm) cubes
- 2 tbsp (30 ml) vegetable oil
- 4 oz (115 g) yellow or red onions, finely chopped (about 1 medium onion)
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 g) berbere spice blend
- 2 tbsp (30 ml) tomato paste
- 4 tbsp (60 ml) niter kibbeh or unsalted butter (see note)
- 1 1/2 cups (360 ml) beef or water-based stock
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- Optional: 1 medium carrot, sliced, approx. 4 oz (115 g)
- Optional: Fresh cilantro or parsley for garnish
- To serve: 4 injera (store-bought or homemade) or flatbread

Show original ingredient measurements

- 1 lb (454 g) beef chuck or lamb shoulder, cut into 1-inch (25 mm) cubes
- 2 tbsp (30 ml) vegetable oil
- 4 oz (115 g) yellow or red onions, finely chopped (about 1 medium onion)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 g) berbere spice blend
- 2 tbsp (30 ml) tomato paste
- 4 tbsp (60 ml) niter kibbeh or unsalted butter (see note)
- 1 1/2 cups (360 ml) beef or water-based stock
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- Optional: 1 medium carrot, sliced, approx. 4 oz (115 g)
- Optional: Fresh cilantro or parsley for garnish
- To serve: 4 injera (store-bought or homemade) or flatbread

Instructions

1. Heat oil in a heavy pot over medium heat. Add chopped onions and cook, stirring, until softened and golden brown, about 10–15 minutes; this browning is essential for depth of flavor.
2. Add minced garlic and ginger and cook 1–2 minutes until fragrant. Stir in berbere and tomato paste and cook 2–3 minutes to bloom the spices.
3. Increase heat to medium-high, add the cubed beef or lamb, and brown on all sides for 4–6 minutes.
4. Add niter kibbeh or butter and stir to coat; if using carrot, add now. Pour in stock, bring to a simmer, then reduce heat to low.
5. Cover partially and simmer gently for 1 to 1 1/2 hours, stirring occasionally, until meat is fork-tender and sauce has thickened. Add salt and pepper to taste during the last 10 minutes of cooking.
6. Serve hot with injera, using the injera to scoop the stew; garnish with chopped cilantro or parsley if desired.

Note: Niter kibbeh is a spiced clarified butter commonly used in Ethiopian cooking; if unavailable, unsalted butter may be melted and used though flavor will be milder.