Ethiopian Collard Green And Meat Stew - cooking recipe

Ingredients

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

Preparation

Cut the ribs in smaller sizes and the meat in small strips; wash it with cold water;.
Boil water in large pot and put the cleaned ribs and the meat. Cook it for 10 minutes and strain.
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.
Boil water in a large pot and add the collard green. Cook it for 10 minutes and strain.
In a medium pot, saute the onion, the fresh garlic with gradually adding one cup of water (10 minutes).
Add to the onion, butter, ginger juice, the ribs; stir for five minutes.
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.
Add the cooked collard green to the meat stew; Cover and cook it for 15 minutes.
Add the hot peppers and remove from heat. Serve it warm.