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Siga Wot Ethiopian Beef Stew

Actually this stew recipe is very basic once you have made the Berebre, Niter Kibbeh and Simplified Mekelesha made because for this particular it is a very robust stew unless you want it to be mild and this one only requires beef and that is it. Make these ahead just before you make this dish to keep the seasonings fresh. You do not want stale spices because all of the aroma and taste will be gone. This is a real bummer so fresh is always the best. In a pot place on high heat and add either sunflower oil or olive oil and let the oil get hot and add either 1 onion or shallot. Let it turn brown and add 3 cloves of garlic and 1 small piece of ginger and let cook until it is fragrent then add your berebre and niter kibbeh which is the spicy butter while the berebre is like the Ethiopian version of curry powder. For a darker more robust stew I suggest using the mekelesha which is like the Ethiopian equivilant to garam masala.

If you want a milder stew then just add 1 chopped green chili, 1 pinch of turmeric or add 1 small piece of turmeric root crushed in a mortar and pestle then added to the pot in to the buttery mix. Stir and add 1 bullion cube or 2 pinches of bullion powder and either 3 dashes of maggi or knorr aroma and your pieces of beef stew meat and it should be as big as it is here in this picture or bigger for pieces like they are used for nihari which is a Pakistani dish but what I am saying is just that size. You will need 1 lb or 1kg od beef stew meat that has been washed in cold water and white vinegar and rinced several times more. It is the get the smell and the rest of the blood out. Brown and turn heat to low and don’t add anything else because the steam it will collect and the meat will make its own juice. Cook on a simmer for 40 minutes while checking on it from time to time and strirring in between. If it is a little tough then you can let it cook for an additional 15 minutes and add 2 pinches of Shan meat tenderizer or add 1 small piece of green papaya that has been ground up in a mini processor. If the gravy looks a little thin then you can add 1 pinch of either arrowroot starch or cornstarch with 1/4 cup of water to make a slurry and add to the pot and cook until it starts to thicken then shut the heat off.

This is eaten on injera and gomen which are greens are an excelent choice to eat with this stew and also some of the aib too as well which is what they call cheese. My homemade paneer reciepe is on blog too and feel free to use the search bar that I post on every page for navigation purposes and check the archive and catagory links as well and please do not forget to donate to my page so I can earn my living. This is my job to blog and create content so I can provide you with great recipes as well and please watch the ads too so this will help me a lot also. Remember if you use an ad blocker while coming to my page you are telling me I am not worth supporting and I am showing you a valuble skill that is a lot better then eating from a restuarant. Those ad blockers hurt me a lot and you may seem those ads are extremely annoying but they help bloggers like me to earn income. I appreciate it thanks.

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