Ethiopian Spicy Beef Stew (Key Wat)
"Every now and then someone requests Ethiopian recipes. Most of the easily available recipes are the traditional stews, and there are hundreds of individual variations of these recipes with the same name. In the Kitchen Information Forum you can find a short glossary of Ethiopian food terms. The word WAT means a stew, and the basic spice mixture used in almost all stews are BERBERE. The recipes are economical, easy and tasty, and always served with INJERA (flatbread). If you type "Injera" in the search line on Food.com you will find more than a dozen recipes. Make the Berbere spice mix first. Prep time tries to include making this spice mix from scratch, although it is available from specialty and Ethiopian stores...."
INGREDIENTS
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1⁄2 teaspoon ground cumin
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1 teaspoon ground fenugreek
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1⁄4 teaspoon ground nutmeg
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1⁄2 teaspoon black pepper
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1⁄4 teaspoon turmeric
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4 tablespoons hot pepper flakes, dried, red (60 ml)
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2 tablespoons paprika (30 ml)
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1 teaspoon dried ginger
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2 teaspoons dried onion flakes
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1⁄2 teaspoon garlic powder (or flakes)
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1⁄4 teaspoon ground allspice
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3⁄4 teaspoon cardamom seed
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1⁄2 teaspoon ground cloves
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1 teaspoon ground coriander powder
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1⁄2 teaspoon ground cinnamon
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1 1⁄2 lbs beef, cut into 1 inch cubes (750 g)
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3 tablespoons oil
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2 tablespoons ghee (or butter or niter kibbeh, which is the real thing)
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1 onion, small, finely chopped
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2 garlic cloves, chopped and crushed
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2 teaspoons berbere, spice
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2 tablespoons tomato paste
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1⁄2 teaspoon sugar
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2 cups beef stock (500 ml, can use water)
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2 teaspoons sea salt (or to taste)
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