Ethiopian beef wraps
Ethiopian beef wrapsINGREDIENTS30ml (2 tbsp) ground cumin20ml (4 tsp) ground coriander20ml (4 tsp) turmeric30ml (2 tbsp) ground paprika5 whole cloves5 whole cardamom pods2.5ml ( tsp) salt15ml (1 tbsp) freshly ground black pepper125ml ( cup) beef dripping or butter60ml (4 tbsp) tomato paste1kg beef flank, deboned and cubed4 onions, sliced4 garlic cloves, sliced4 large tomatoes, roughly chopped250ml (1 cup) water1 bunch fresh coriander, roughly choppedWraps, to serveMETHODMix all spices with salt and pepper and dry-fry in a large, heavy-based pan until fragrant. Add the dripping and tomato paste and stir to form a paste. Add the beef and stir to coat well, then add onions, garlic, tomatoes and water and simmer for about 1 hour or until tender. Remove from the heat and stir in the fresh coriander. Serve in wraps with finely chopped spring onion, leek, carrots and cucumber.Makes 10-12 wraps..
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