Dulet — Spiced Liver & Beef Sauté
Ethiopian dulet transformed into a 20-minute skillet dinner: tender liver and ground beef with chili, ginger, and garlic. Serve with injera or flatbread to scoop.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 38g
Ingredients
- ¾ lb beef liver, cut into 0.5-inch cubes
- ½ lb ground beef
- 1 medium yellow onion, diced
- 1 tbsp ginger, minced
- 3 cloves garlic, minced
- 1.5 tsp Ethiopian chili powder (or cayenne + paprika mix)
- ¼ cup fresh cilantro, chopped (or parsley)
Instructions
- 1
Heat 3 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add diced liver and cook without stirring for 2 minutes until seared on one side.
- 3
Stir, breaking up any clumps, then add ground beef and cook 3–4 minutes until no pink remains.
- 4
Add onion, ginger, and garlic; sauté 2 minutes until fragrant and onion softens.
- 5
Sprinkle in chili powder, a pinch of salt, and black pepper; stir and cook 1 minute.
- 6
Remove from heat, stir in cilantro, and serve hot with injera or flatbread.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- chef's knife
- cutting board
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