Ethiopian Beef Jerky and Split Lentils Stew (Quwanta-Miser Wot) |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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It is a delicious dish with Injera (Ethiopian flat bread). I like it because it was my grandfather's favorite dish. Ingredients:
1 cup split red lentils |
1 lb beef (top or bottom round) or 1 lb beef jerky |
2 tablespoons chili peppers (berbere) |
1 red onions (thinly chopped) or 1 shallot (thinly chopped) |
2 tablespoons extra virgin olive oil or 2 tablespoons vegetable oil |
2 tablespoons clarified butter (nitir kebe) |
4 garlic cloves (diced) or 1 teaspoon garlic powder |
1/4 teaspoon cardamom powder (if available) |
salt and black pepper |
Directions:
1. Sauté the onion with 1/2 cup of water and two tablespoons of oil for 5 minutes or until tender.
2. 2nd Step: To the cooked onion add half cup of water, chili powder (berbere), butter, garlic and black pepper. Stir for 10 minutes.
3. To the boiling sauce, add half cup of water, fried meat without grease or beef jerky and cook it until tender (10 minutes).
4. Meanwhile, bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it. Cook for 5 minutes.
5. Remove the foam with spoon from the lentils and discard . Lightly drain the extra water in a container or a cup.
6. Combine the lentils and the beef jerky sauce. Mix well. If more water is needed, use the set-aside water. Cook the stew for 20 minutes or until it simmers.
7. Add false cardamom and salt to taste. Remove from heat. Serve it warm with Injera, pita bread etc.
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