Kitchen Secrets: How to Make Key Sega Wat – Ethiopian spicy beef stew In Just Minutes

Ingredients for Key Sega Wat – Ethiopian spicy beef stew

1. 850 g chuck steak, cut into cubes
2. 60 g nit’ir qibe or ghee
3. 700 g (2 ½ large) brown onions, peeled and pureed
4. 6 cloves garlic, peeled and minced
5. 5 cm piece of ginger, peeled and minced
6. 20 – 60 g berbere spice mix (see below)
7. 1 tsp salt
8. 250 ml rich beef stock made up to 500 ml with water
9. To serve:
10. injera
11. Berbere Spice Blend:
12. 4 tbsp dried chilli flakes
13. 2 tbsp paprika (optional)
14. 2 tsp dried onion flakes
15. 1 tsp ginger powder
16. 1 tsp ground coriander
17. 1 tsp ground fenugreek
18. 3/4 tsp ground black cardamon
19. 1/2 tsp ground cumin
20. 1/2 tsp ground cinnamon
21. 1/2 tsp garlic granules
22. 1/2 tsp black pepper
23. 1/4 tsp ground cloves
24. 1/4 tsp ground nutmeg
25. 1/4 tsp turmeric
26. 1/4 tsp ground allspice

Cooking Instructions for making Key Sega Wat – Ethiopian spicy beef stew

1

Berbere spice mix: If using whole spices, toast in a dry, hot pan, shaking to prevent scorching. Leave to cool. Add to the ground ingredients and blitz. Store in a glass jar.

2

Add the onions to a large pot and slowly cook for around 10 minutes until any water has evaporated. Stir in 20g nit’ir qibe or ghee and cook on a gentle heat for 20 minutes, stirring occasionally. Add another 20 g of nit’ir qibe, garlic and ginger and cook for another 15 minutes, stirring occasionally. Stir in the remaining 20g of nit’ir qibe along with the berbere spice blend. Use 20g of the spice for a mild-ish flavour or 60g for a fiery flavour. I added 40g and it was sufficiently hot.

3

Cook for 2 minutes before adding the beef stock and water. Season with the salt. Add the beef and bring to a boil. Cover and place in the oven at 160 degree C for 1 ½ hours stirring occasionally until the beef is tender and the sauce has thickened. Check the seasoning. Serve hot with injera.