Key Wat (Ethiopian Red Stew)
Key wat is a flavorful and aromatic Ethiopian stew made with tender beef simmered in a rich and spicy red sauce. This traditional dish is known for its complex flavors and is often enjoyed with injera, the Ethiopian flatbread.
Source and licence
"Key Wat (Ethiopian Red Stew)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Key_Wat_(Ethiopian_Red_Stew), revision 4518635), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Key_Wat_(Ethiopian_Red_Stew)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518635
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Ethiopia. Associated with Ethiopia by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 500 grams (1.1 lbs) beef, cut into cubes
- 2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or regular butter
- 2 large onions, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon berbere spice blend
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper, or to taste
- ½ teaspoon ground cumin
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon turmeric
- Salt, to taste
- 2 cups beef or vegetable broth
- Fresh cilantro or parsley, chopped, for garnish
Method
- Heat the niter kibbeh or butter in a large pot over medium heat.
- Add the chopped onions to the pot and sauté until they become soft and translucent.
- Add the minced garlic and stir for a minute until fragrant.
- Stir in the berbere spice blend, paprika, cayenne pepper, cumin, cardamom, coriander, cinnamon, ginger, turmeric, and salt. Mix well to coat the onions and garlic with the spices.
- Add the beef cubes to the pot and cook, stirring occasionally, until they are browned on all sides.
- Pour the beef or vegetable broth into the pot, ensuring that the beef is fully submerged.
- Reduce the heat to low, cover the pot, and simmer for about 1.5–2 hours or until the beef is tender and the flavors have melded together.
- Adjust the seasoning with salt and additional spices if desired.
- Serve hot, garnished with freshly chopped cilantro or parsley.