A simplified version of this well-known Ethiopian dish. Pureed onions and garlic fried in ghee,
butter or niter kibbeh with chuck steak or topside slow cooked in red wine and tomatoes
spiced with Ethiopian Berbere.
700g-1 kg beef pieces
2-3 tbsp olive oil
2-3 large onions chopped
3 cloves garlic, finely chopped or crushed
2 tbsp Spice Fusion Ethiopian Berbere
1 x 440g can chopped tomatoes
A splash of Cab Sav or any other good red wine, optional
Salt and black pepper to taste
Fry onions until golden brown, then add garlic and fry for a couple of minutes longer.
Add the Ethiopian Berbere and cook for a minute or two to release the highly fragrant aroma of this blend.
Add the meat, allow to brown, stirring constantly to coat the pieces well and increase
the absorption of flavours.
Pour in the tomatoes and simmer for 30-45 minutes, or longer if you can. If the sauce becomes
dry, add a little water or red wine.
Serve with warm toasted flatbread, rice or couscous.