KEY WAT (ETHIOPIAN SPICY BEEF STEW)

KEY WAT (Ethiopian Spicy Beef Stew) image

Provided by Marsha Gardner

Categories Beef

Number Of Ingredients 10

1 1/2 lb beef, cut into 1 inch cubes
3 Tbsp canola oil
2 Tbsp ghee, niter kibbeh or butter
1 small onion, finely chopped
2 clove garlic, finely chopped
2 tsp berbere seasoning, i posted this
2 Tbsp tomato paste
1/2 tsp sugar
2 c beef stock
2 tsp kosher or sea salt

Steps:

1. Add the oil and ghee or butter to a pan over medium heat. (Niter kibbeh, the real thing, is a spice-infused clarified butter which is used as the frying medium for most Ethiopian dishes).
2. Gently fry the onion until very soft and just about caramelised. Add the garlic, berbere spice, tomato paste and sugar, mix well, and cook until thick.
3. Add a little of the stock (or water) to make a paste. Add the remaining liquid and the meat cubes, season with salt, and cook gently for 1 hour, or until the meat is tender and the sauce thickened and reduced.
4. Serve with injera, the Ethiopian flatbread. If correctly made and almost crispy, pieces can be used as eating utensils.