Ethiopian Collard Green And Meat Stew

• 1 lb collard greens
• 1 lb lamb chops or 1 lb beef rib
• 2 tablespoons butter (Nitir Kebe)
• 1 red onions (finely chopped) or 1 shallot (finely chopped)
• 1 teaspoon garlic powder
• 4 cups water (or more as desired)
• 1/4 teaspoon cardamom
• 1 tablespoon ginger juice or 1/2 teaspoon ginger powder
• 3 hot green peppers (seeded and sliced)
• salt and pepper

1. Cut the ribs in smaller sizes and the meat in small strips; wash it with cold water;.
2. Boil water in large pot and put the cleaned ribs and the meat. Cook it for 10 minutes and strain.
3. Separate the leaves cut the end stems and discard; wash the leaves in cold water. Chop the leaves in desired size; keep it in cold water.
4. Boil water in a large pot and add the collard green. Cook it for 10 minutes and strain.
5. In a medium pot, saute the onion, the fresh garlic with gradually adding one cup of water (10 minutes).
6. Add to the onion, butter, ginger juice, the ribs; stir for five minutes.
7. Add the meat; stir for another five minutes; add three cups water, garlic powder, false cardamom, salt and black pepper; boil for two-three minutes.
8. Add the cooked collard green to the meat stew; Cover and cook it for 15 minutes.
9. Add the hot peppers and remove from heat. Serve it warm.

collard greens, lamb chops, butter, red onions, garlic, water, cardamom, ginger juice, green peppers, salt

Taken from www.food.com/recipe/ethiopian-collard-green-and-meat-stew-294501 (may not work)