Ethiopian Beef Jerky And Split Lentils Stew Quwanta Miser Wot Recipes

KIK WAT (ETHIOPIAN RED LENTIL STEW)

Steps:

• Place yellow onions, red onions, and garlic in a large pot over medium heat; cook and stir until fragrant, 1 to 2 minutes. Add 1/2 cup plus 2 tablespoons berbere; cook and stir until incorporated, about 3 minutes. Pour in oil and stir until combined, about 3 minutes more.
• Stir crushed tomatoes into the pot; cook until starting to break down into the stew, about 15 minutes. Add lentils; cook and stir, about 5 minutes. Pour in water. Reduce heat and simmer until lentils are cooked through, about 15 minutes. Season stew with cardamom, salt, and ground black pepper in the last few minutes of cooking.

BEEF AND LENTIL STEW

Steps:

• Pour flour into a shallow bowl and dust steak with flour. Heat oil in a large skillet over high heat and sear beef on all sides until browned, 3 to 5 minutes. Remove from the skillet and set aside.
• Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary.
• Add tomatoes with juice, lentils, beef broth, rosemary, and browned beef pieces to the skillet and stir well. Reduce heat, cover pot halfway with a lid, and simmer for 40 minutes.
• Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.

ETHIOPIAN SPICED BEEF JERKY (QUWANTA)

Steps:

• Remove fat; cut the meat in long strips with zigzag shapes.
• Mix the chili powder (berbere) or (Awaze), wine, oil, false cardamom, black pepper and salt.
• Marinate the meat with the mixed dressing.
• Place the meat on food dehydrator or jerky maker; cover and dehydrate until crisp dry.
• Break the dried meat in small pieces; keep the pieces in a tight glass jar. Serve it at room temperature.

ETHIOPIAN BEEF STEW | KEY WAT IN INSTANT POT

Steps:

• Turn the Instant Pot on Sauté mode. Wait 30 seconds till the inner pot is hot and add ghee or butter. Add chopped onion, ginger-garlic and salt and cook till slightly caramelized, about one minute.
• Add fried onions, tomato paste, berbere seasoning, ground coriander and 1/4 cup water, stir well and cook for one minute.
• Add the remaining water and beef cubes. Press "Cancel", close the lid and set valve to 'Sealing' position. Press Meat/Stew, 30 minutes. Wait for natural release of pressure.
• Open the lid and check for seasoning. Add sugar. This is optional, but highly recommended. If you like to thicken the curry, turn on saute and simmer the stew for 3-5 minutes until it reduces to your desired consistency. Serve with the traditional sourdough flatbread, injera.
• Heat a heavy bottom sauce pot or dutch oven over medium heat. Wait 30 seconds till the pot is hot and add ghee or butter. Add chopped onion, ginger-garlic and salt and cook till slightly caramelized, about one minute.
• Add fried onions, tomato paste, berbere seasoning, ground coriander and 1/4 cup water, stir well and cook for one minute.
• Add the remaining water and beef cubes. Cover and cook for 35-45 minutes, stirring every 5-7 minutes or so, till the meat is fork tender.
• Uncover and check for seasoning. Add sugar. This is optional, but highly recommended. The pinch of sugar brings together all the warm spices in the stew. Serve with the traditional sourdough flatbread, injera.

ETHIOPIAN BEEF JERKY AND SPLIT LENTILS STEW (QUWANTA-MISER WOT)

Steps:

• Sauté the onion with ½ cup of water and two tablespoons of oil for 5 minutes or until tender.
• 2nd Step: To the cooked onion add half cup of water, chili powder (berbere), butter, garlic and black pepper. Stir for 10 minutes.
• To the boiling sauce, add half cup of water, fried meat without grease or beef jerky and cook it until tender (10 minutes).
• Meanwhile, bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it. Cook for 5 minutes.
• Remove the foam with spoon from the lentils and discard . Lightly drain the extra water in a container or a cup.
• Combine the lentils and the beef jerky sauce. Mix well. If more water is needed, use the set-aside water. Cook the stew for 20 minutes or until it simmers.
• Add false cardamom and salt to taste. Remove from heat. Serve it warm with Injera, pita bread etc.