Ethiopian Beef Stew Key Wat In Instant Pot Recipes

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ETHIOPIAN SPICY BEEF STEW (KEY WAT)



Ethiopian Spicy Beef Stew (Key Wat) image

Every now and then someone requests Ethiopian recipes. Most of the easily available recipes are the traditional stews, and there are hundreds of individual variations of these recipes with the same name. In the Kitchen Information Forum you can find a short glossary of Ethiopian food terms. The word WAT means a stew, and the basic spice mixture used in almost all stews are BERBERE. The recipes are economical, easy and tasty, and always served with INJERA (flatbread). If you type "Injera" in the search line on Food.com you will find more than a dozen recipes. Make the Berbere spice mix first. Prep time tries to include making this spice mix from scratch, although it is available from specialty and Ethiopian stores.

Provided by Zurie

Categories     Meat

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 25

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)

Steps:

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

Nutrition Facts : Calories 1373.3, Fat 138.9, SaturatedFat 55.8, Cholesterol 184.9, Sodium 1726.6, Carbohydrate 15.5, Fiber 5.2, Sugar 4.3, Protein 18

ERITREAN / ETHIOPIAN BEEF STEW -- TSEBHI SGA OR KEY WET



Eritrean / Ethiopian Beef Stew -- Tsebhi Sga or Key Wet image

I grew up in Asmara, Eritrea eating and making this dish regulary. This dish is one of the most popular dishes in the Eritrean and Ethiopian community.

Provided by Mahteme

Categories     Stew

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 6

3 medium red onions
1/2 cup spiced butter (also know as tesmi or kbe)
1/4 cup chili paste (also know as d'lk, a hot chili mixed with water, oil and spices)
1 cup canned crushed tomatoes
2 lbs beef (preferably a beef brisket or any cut of your favorite beef)
water

Steps:

  • Chop onions into small fine pieces.
  • Heat a shallow deep pan, about 3 to 4 inches deep.
  • Add half of the spiced butter.
  • Once butter is melted add the chopped onions and cook it until the onion is caramelized.
  • Be sure not to burn the onions, keep stirring!
  • Add the chili paste to the cooked onions.
  • Mix it well by adding a drop of water at a time as needed.
  • Cook for about 15 minutes by adding a drop of water as you stir to stop it from drying.
  • Add tomatoes and cook for about 30 minutes more stirring it often and adding a drop of water as needed to prevent it from drying out.
  • Cut beef into small bite sizes, about ½ inch cubes.
  • Add beef to the cooking paste and cook covered for about 20 minutes or until it is cooked fully.
  • Add the remainder of the spiced butter and mix well.
  • Let cook of about 5 more minutes.
  • Depending on your personal desire, you may add more water to bring it to the consistency you like.

Nutrition Facts : Calories 883.2, Fat 92, SaturatedFat 40.7, Cholesterol 142.9, Sodium 132.5, Carbohydrate 3.9, Fiber 0.7, Sugar 1.8, Protein 9.9

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