Ethiopian Beef Wat
Heat on low in heavy saucepan:
1/4 cup or 50 ml margarine or oil
2 large onions
2 cloves garlic, minced
Cook gently until onions are soft, but do not brown.
3 tbsp or 45 ml ground red pepper or paprika (milder)
3/4 tsp or 3 ml pepper
3/8 tsp or 1.5 ml ginger
3/8 tsp or 1.5 ml cloves
3/4 tsp or 3 ml cinnamon
Simmer 1 – 2 minutes.
2 lb or 1 kg beef tenderloin or boneless sirloin chopped or stewing beef in 1/2″ squares
1/2 tsp or 2 ml salt
Simmer about 30 minutes until meat is tender and flavours are well absorbed.
Serve with rice.
– Joetta Handrich, Extending the Table
Fun Fact: A wat is a stew or curry.