Kai Wot Ethiopian Beef Stew Recipes

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.

KAI SEGA WAT (SPICY ETHIOPIAN BEEF STEW)

Steps:

• Heat a medium, heavy bottom pot on the stove on low heat
• Put the chopped beef on a plate and season it with 1 tsp of salt. Place the beef in the fridge while you work on the next steps.
• Use a food processor to mince the chopped onions
• Pour the onions into the pot. Cover the pot and cook the onions until they turn into a puree (about 20 minutes). Use a cooking spoon to stir the onions occasionally to prevent burning. Add bits of hot water to the onions if they start to stick to the bottom of the pot and start to burn. You can also turn the heat down further to prevent burning.
• Add the oil to the onions. Cover the pot and cook for 5 minutes, stirring occasionally.
• Pour the berbere spice into the pot. Mix well with the onions and cook for 10 minutes with the pot covered. Occasionally stir the mixture to prevent burning.
• Add the beef to the onion mixture. Mix well and cook covered for 10 minutes, stirring occasionally.
• Add and mix the garlic, ginger and niter kibbeh to the stew. Cook with the pot covered for 40 minutes. Continue to stir occasionally to prevent burning.
• Add salt (to taste) and ¾ cup of hot water to the stew. Cook covered for 20 minutes or until the stew is your desired thickness.
• Remove the stew from the stove once it's done cooking. Let it cool down for a bit so that it's not piping hot. Garnish the stew with fresh thyme (if desired ) and serve with injera or rice.

SIGA WOT (ETHIOPIAN SPICY BEEF STEW)

Steps:

• Put the onions in a large skillet over medium heat. Cook, stirring constantly, until water evaporates, about 10 minutes, taking care not to burn them. You may need to reduce the heat as the onions dry out. Add spiced butter and simmer on low for about 5 minutes. Add ginger, garlic, cardamom, and berbere. Simmer for 10 to 15 minutes, adding enough broth to make a thick sauce.
• In a medium skillet brown beef with 2 teaspoons of vegetable oil. Add beef to the sauce and simmer over very low heat for about 30 minutes, stirring occasionally, until the liquid is reduced and the sauce is very thick. Add salt to taste.
• Serve hot with rice or injera.

KAI WOT (ETHIOPIAN BEEF STEW)

Steps:

• Wash the cubed beef well, pat them dry with a toe, and set aside in the fridge. (Please don't skip this step. It's an important part of the process for tenderizing the beef).
• Finely chop the onions in a blender or food processor, until almost puréed.
• Transfer the onions to a heavy pot and cook on medium heat until they are day and have turned a reddish-brown color. Add the water and Berberi. Cook an additional 30 minutes, stirring periodically, adding more water if needed so the sauce doesn't get dry (this process allows for the berberi to become less bitter).
• Add the meat to the sauce and turn the heat down to low. Simmer for 45 minutes to an hour, adding a little water if needed, to prevent the onions and meat from sticking the bottom of the pan.
• After an hour or so of simmering, add the butter, salt, and more water if the sauce is getting dry. Simmer another hour.
• Just before serving, stir the freshly minced garlic into the sauce. Serve with Injera.