Ethiopian Spicy Beef Stew (Key Wat) Recipe

Ingredients

• 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
• 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)