Key Wat (Ethiopian Red Stew)
Key wat is a spicy Ethiopian beef stew built on a deep red sauce of berbere, onions and spiced butter. The onions are cooked down first, then the spices are stirred into them before the beef goes in, so the sauce takes on their flavor from the start. A long, slow simmer leaves the meat tender. Traditionally it is eaten with injera, which soaks up the sauce, and leftovers taste better the next day.
Instructions
Melt the niter kibbeh or butter in a large pot over medium heat.
Add the chopped onions and cook them until they are soft and translucent.
Stir in the garlic and cook for about a minute, until you can smell it.
Add the berbere, paprika, cayenne, cumin, cardamom, coriander, cinnamon, ginger, turmeric and salt. Stir well so the onions and garlic are evenly coated in the spices.
Add the beef cubes and cook, stirring now and then, until they are browned on all sides.
Pour in the broth so the beef is completely covered. Turn the heat to low and cover the pot.
Simmer for about 1.5 to 2 hours, until the beef is tender and the flavors have come together.
Taste and adjust the salt and spices if you like. Serve hot, topped with chopped cilantro or parsley.
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