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key wat (ethiopian spicy beef stew)

(1 rating)
Recipe by
Marsha Gardner
Florala, AL

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). Any flat bread will do. Injera is used in Ethiopia to eat the meal. They pinch the food and then scoop it up and eat.

(1 rating)
yield 4 -6

Ingredients For key wat (ethiopian spicy beef stew)

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

How To Make key wat (ethiopian spicy beef stew)

  • 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.

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