Ingredients
2 lbs stewing beef, in cubes
1/4 cup vegetable oil
2 large onion, chopped
4 cloves garlic, crushed
2 cans tomato, with liquid
salt, pepper
fresh coriander (cilantro) (optional)
Berbere pepper
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon ground fenugreek
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 tablespoon salt
5 tablespoons cayenne pepper
2 tablespoons paprika
1 teaspoon fresh ground black pepper

Directions
For the berbere, combine the spices and roast in a dry skillet on low to moderate heat, stirring constantly, for about 5-10 minutes, or until roasted.

Keep in a tight jar.

For the stew, fry the meat on high heat until brown, then add the onion, and eventually the garlic and 3 tbsp Berbere, which are NOT to become burnt.

Add the tomatoes with their liquid and boil slowly until the meat is tender and the stew has thickened (30-60 minutes).

Garnish with coriander and serve hot on Injera (Ethiopian flat bread).

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