Ethiopian Spicy Beef Stew

My Ethiopian Cooking: Spicy Beef Stew (Yesiga Wot)

Ingredients:

2 lbs Beef ( top or bottom round)
2 cup red onion or shallots (thinly chopped)
½ cup berbere (hot red chili powder)
½ cup purified butter (Nitir Kebe) **
2 cloves garlic peeled and minced
¼ teaspoon black cumin *
1 teaspoon garlic powder
¼ cup red wine (if preferred)
½ teaspoon false cardamom powder *
5 cup boiled water
Black pepper and salt to taste

Preparation:

1st Step: In medium pot cook the onion until golden brown using the one cup of warm water by adding two tablespoon each time until the onion is golden brown and soft. (takes10 minutes);

2nd Step: Add one cup of warm water to the cooked onion, berbere(red chili powder), garlic, black cumin, red wine, and stir it well; add the purified butter and mix it very well (10 minutes);

3rd Step: Meanwhile, cut the meat in small desired shapes, rinse with fresh water and strain;

4th Step: Add the meat to the sauce (kulate). Cook it for 10 minutes;

5th Step: Add three cups of water stir the sauce more often. Cook it until the meat is soft, tender and the stew is thicker (20 minutes);

6th Step: Add the rest of the spices - false cardamom, black pepper and salt to taste, mix them well (5 minutes). Remove from heat.

P.S. Sometimes, it is preferable to fry lightly the meat without butter or oil before adding to the sauce (kulate).

* You will find these spices in Ethiopian or Indian shops
** Please click here to see how to prepare Purified Butter (Nitir Kebe)