Recipe

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• 1/2 tsp ground cumin
• 1 tsp ground fenugreek
• 1/4 tsp ground nutmeg
• 1/2 tsp black pepper
• 1/4 tsp turmeric
• 4 tbsp hot pepper flakes, dried, red (60 ml)
• 2 tbsp paprika (30 ml)
• 1 tsp dried ginger
• 2 tsp dried onion flakes
• 1/2 tsp garlic powder (or flakes )
• 1/4 tsp ground allspice
• 3/4 tsp cardamom seed
• 1/2 tsp ground cloves
• 1 tsp ground coriander powder
• 1/2 tsp ground cinnamon
• 1 1/2 lbs beef, cut into 1 inch cubes (750 g)
• 3 tbsp oil
• 2 tbsp ghee (or butter or niter kibbeh, which is the real thing)
• 1 onion, small, finely chopped
• 2 garlic cloves, chopped and crushed
• 2 tsp berbere , spice
• 2 tbsp tomato paste
• 1/2 tsp sugar
• 2 cups beef stock (500 ml, can use water)
• 2 tsp sea salt (or to taste)

• 1 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.
• 2 * Berbere can be either a dry or a wet paste, and can be bought ready-made from Ethiopian or speciality food shops.
• 3 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).
• 4 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.
• 5 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.
• 6 Serve with injera, the Ethiopian flatbread. If correctly made and almost crispy, pieces can be used as eating utensils.