Reviewed: Feb. 9, 2011

Really simple recipe with surprisingly good flavours. I followed the suggestion and doubled the spices but didn't change anything else. I was worried that it wouldn't have much flavour as the smell wasn't that strong, and before it finished cooking it was a little on the bland side. I resisted the urge to add more spices and it proved to be the right decision. Thanks for the great recipe.

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33 users found this review helpful

Reviewer:

dinner for breakfast

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Berlin, Berlin, Germany

Reviewed: Feb. 20, 2009

This was tastier than I imagined it would be. My husband, who is a meat lover, actually enjoyed it. Of couse he said he thought it would be great with beef stew meat. :) I think lamb would be a good choice. We did eat this meatless, but I did sprinkle a small bit of good fresh goat cheese on top. Yum. The house smelled wonderful while cooking this. I would suggest cutting the potatoes rather small so that they get nice and soft. I cut mine in larger cubes and had to cook this an additional 45 minutes and they were still rather hard. Overall, this was good, and the hubby requests it again.

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19 users found this review helpful

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goodlookincookin

Home Town: Charlotte, North Carolina, USA

Reviewed: Feb. 23, 2009

This recipe was a great base for a warming vegetarian stew! I decreased the garlic by half, used about 1.5 inches of fresh garlic, and increased the tumeric and cloves. It made a GREAT sauce :) I also added some pumpkin in place of about half the potatoes and ate it with brown basmati rice. I think a squirt of lime juice at the end would've be a nice touch... if I had a lime ;) This seems to be one of those things that gets better the longer you cooked it... i cooked mine for a little over an hour. So good! Thanks for posting it!

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15 users found this review helpful

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Kristin

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Gainesville, Florida, USA

Reviewed: Feb. 12, 2009

It was REALLY garlicky but very very good. I cut back on the oil (1/4 of a cup??) and the cloves, used ground fenugreek instead of seeds, and I added maybe 2/3 of a can of chicken broth as it was getting rather dry. We ate it with paratha. I think I'll add a handful of peas next time. Thanks, alemana!

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15 users found this review helpful

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Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Apr. 10, 2009

Excellent! I did not add the cabbage, but added beef cubes. I cooked it in the crockpot.

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11 users found this review helpful

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Annie C

Home Town: Quebec, Quebec, Canada

Reviewed: Mar. 20, 2011

I made this to try to impress the little Ethiopian girl I tutor. She did like it but said it is not Ethiopian food. I later attended a class hosted by the Ethiopian adoption support group in our area and learned to make some very good Ethiopian food. It is traditional to use a lot of garlic, onion and tomato paste. You also need a special spice that is only available from Ethiopia but a good substitute is called Spicy Salt available at some ethnic specialty shops.

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6 users found this review helpful

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Mich

Cooking Level: Expert

Home Town: Boise, Idaho, USA

Living In: Nampa, Idaho, USA

Reviewed: Sep. 1, 2010

A little less Clove next time and I think it would be perfect!

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6 users found this review helpful

Reviewer:

ahhkaleigh

Reviewed: Feb. 15, 2010

Very tasty, but not hot, so my one-year-old loved it! My husband also requested to have it again. For the veggies, I used 1 onion, 1 bowl of Trader Joe's chopped stir-fry veggies, and 2 cups diced tomatoes rather than tomato puree. I used Trader Joe's mixed bean medley rather than potatoes. I served it on top of whole wheat couscous, made with butter and veggie broth.

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ChefMom

Cooking Level: Expert

Reviewed: Aug. 3, 2009

Very yummy. I did not use cabbage or carrots, but used 3 potatoes, 1/2 cup lentils, and 2 chickens breasts.

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4 users found this review helpful

Reviewer:

CHIX96

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Gainesville, Florida, USA

Reviewed: Jun. 28, 2011

We all liked this. My kids - 10 and 12 - were able to help prepare it, which is always good. I added lentils, skipped the fenugreek (b/c it wasn't on hand), and used sauce instead of puree. We like things on the spice side, so I would probably add more garlic next time. I was actually wondering if raisins would be interesting to add for the last few minutes. In any case, we will make it again and try different variations. I like the idea of lime juice and will probably try that. Thanks!

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2 users found this review helpful