Ethiopian Spicy Beef Stew (Key Wat)

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   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.

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   * Berbere can be either a dry or a wet paste, and can be bought ready-made from Ethiopian or speciality food shops.

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   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).

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   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.

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   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.

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   Serve with injera, the Ethiopian flatbread. If correctly made and almost crispy, pieces can be used as eating utensils.

* Per serving · 4 servings · Values may vary.