Ethiopian Spicy Beef Stew (Key Wat) Recipe

Name: Ethiopian Spicy Beef Stew (Key Wat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Berbere spice mixture; 1/2 teaspoon ground cumin; 1 teaspoon ground fenugreek; 1/4 teaspoon ground nutmeg; 1/2 teaspoon black pepper; 1/4 teaspoon turmeric; 4 tablespoons hot pepper flakes, dried, red (60 ml); 2 tablespoons paprika (30 ml); 1 teaspoon dried ginger; 2 teaspoons dried onion flakes; 1/2 teaspoon garlic powder (or flakes); 1/4 teaspoon ground allspice; 3/4 teaspoon cardamom seed; 1/2 teaspoon ground cloves; 1 teaspoon ground coriander powder; 1/2 teaspoon ground cinnamon; Beef stew; 1 1/2 lbs beef, cut into 1 inch cubes (750 g); 3 tablespoons oil; 2 tablespoons ghee (or butter or niter kibbeh, which is the real thing); 1 onion, small, finely chopped; 2 garlic cloves, chopped and crushed; 2 teaspoons berbere, spice; 2 tablespoons tomato paste; 1/2 teaspoon sugar; 2 cups beef stock (500 ml, can use water); 2 teaspoons sea salt (or to taste)

Servings: persons

Berbere spice mixture
1/2 teaspoon ground cumin
1 teaspoon ground fenugreek
1/4 teaspoon ground nutmeg
1/2 teaspoon black pepper
1/4 teaspoon turmeric
4 tablespoons hot pepper flakes, dried, red (60 ml)
2 tablespoons paprika (30 ml)
1 teaspoon dried ginger
2 teaspoons dried onion flakes
1/2 teaspoon garlic powder (or flakes)
1/4 teaspoon ground allspice
3/4 teaspoon cardamom seed
1/2 teaspoon ground cloves
1 teaspoon ground coriander powder
1/2 teaspoon ground cinnamon
Beef stew
1 1/2 lbs beef, cut into 1 inch cubes (750 g)
3 tablespoons oil
2 tablespoons ghee (or butter or niter kibbeh, which is the real thing)
1 onion, small, finely chopped
2 garlic cloves, chopped and crushed
2 teaspoons berbere, spice
2 tablespoons tomato paste
1/2 teaspoon sugar
2 cups beef stock (500 ml, can use water)
2 teaspoons sea salt (or to taste)

1
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.
2
* Berbere can be either a dry or a wet paste, and can be bought ready-made from Ethiopian or speciality food shops.
3
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).
4
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.
5
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.
6
Serve with injera, the Ethiopian flatbread. If correctly made and almost crispy, pieces can be used as eating utensils.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Berbere spice mixture, 1/2 teaspoon ground cumin, 1 teaspoon ground fenugreek, 1/4 teaspoon ground nutmeg, and more.

Yes, Ethiopian Spicy Beef Stew (Key Wat) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ethiopian Spicy Beef Stew (Key Wat)

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