Tsamra

Tsamra is a dish originating from Ethiopia and Eritrea. It is a stew made from finely minced lamb or beef, often mixed with onions, garlic, and spices such as fenugreek, chili peppers, and niter kibbeh, a spiced clarified butter. The meat is typically cooked slowly until tender, and the spices impart a rich, complex flavor. Tsamra can be served as a main course, often accompanied by injera, a sourdough flatbread that is a staple of Ethiopian and Eritrean cuisine. The injera is used to scoop up the tsamra, allowing the diner to enjoy the different textures and flavors together. The dish can vary in spiciness depending on the amount and type of chili used. It is a popular and traditional meal, often prepared for special occasions or as a comforting home-cooked dish.