Ingredients
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1 onion, small, finely chopped
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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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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
Instructions
- To make the Berbere spice mix: mix all the spices and toast in a dry, hot pan, shaking to prevent scorching. Cool the mixture, then grind into a powder. The small coffee bean grinder attachment often supplied with a processor is ideal for this. Save the leftover spice in a small glass bottle with a tight-fitting lid.
- * Berbere can be either a dry or a wet paste, and can be bought ready-made from Ethiopian or speciality food shops.
- To make the stew: 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).
- 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.
- 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.
- Serve with injera, the Ethiopian flatbread. If correctly made and almost crispy, pieces can be used as eating utensils.