Ethiopian recipes: Key Wat and smothered cabbage and carrots

Tried my hand at Ethiopian cooking tonight. Two very simple recipes that were extremely good Served stew over basmati rice.


Key Wat:

tablespoon RawSpiceBar's Freshly Ground Berbere
1/2 tablespoon RawSpiceBar's Freshly Ground Mitmita
1 piece stew beef, cut into 1 inch cubes
2 tablespoons canola oil, separated
1 piece onion, diced
2 pieces cloves garlic, minced
1 tablespoon RawSpiceBar's Freshly Ground Berbere
1 cup chopped, canned tomatoes
1/2 tablespoon sugar
2 cups beef stock (or 2 cups water and a beef bullion)
1 cup Salt & pepper, to season beef Heat 1 tbsp canola oil in a large dutch oven over medium-high heat. Pat beef dry and season with salt and pepper. Brown beef in batches in the dutch oven, about 3 minutes per side. Removing browned beef to a plate to catch its juices. Without cleaning the dutch oven, add remaining tbsp of canola oil. Reduce heat to medium-low. Add onions and cook until golden brown, about 10-15 minutes. Add garlic and cook for 2 minutes, until fragrant. Add RawSpiceBar's Berbere & Mitmita spices and sugar to onions and garlic, cook for 1-2 minutes, until fragrant. Add chopped tomatoes to mixture, combine until tomatoes brown, about 3-5 minutes. Add beef stock and beef and bring it to a boil. Reduce heat to medium-low to simmer. Simmer the beef for at least an hour, up to two. Remove beef from the cooking liquid and shred it by pulling the chunks apart with two forks. Add beef back to the stock mixture and simmer for another 15 minutes. Serve with injera, couscous or butternut squash mash (see RawSpiceBar's monthly blog for recipes).


Ethiopian stewed cabbage and carrots:

Ingredients
½ cup olive or canola oil
2- cups carrots sliced (about 4 medium carrots)
1- medium onion chopped
2-3 teaspoons minced garlic
1 teaspoon curry powder or turmeric
1-teaspoon cumin
1½ -teaspoon smoked paprika
1 large tomato (diced)
1-pound potatoes (cut in chunks)
1 bell pepper (chopped)
8 cups chopped cabbage (about ½ cabbage head)
½ teaspoon cayenne pepper or more to taste (optional)
salt and pepper to taste

• In a large saucepan or Dutch oven, heat oil over medium heat.
• Add onions, give it a minute or two then add, carrots, potatoes and tomatoes.
• Stir in all the spices; garlic, cumin, smoked paprika, curry, white pepper, cayenne pepper, and salt.
• Simmer for about 5 minutes, stirring occasionally to prevent burns.
• Pour in about 1 cup water to the saucepan , you may have to add more if needed. Continue to simmer for about 10-15minutes until the potatoes is almost tender.
• Finally add cabbage and green pepper, stir Continue cooking for about 5 minutes.
• Adjust for seasonings. Serve warm