Sik Sik We't (Beef Stew In Red Pepper Sauce) Recipe - Cooking Index
Sik Sik We't (Beef Stew In Red Pepper Sauce) Recipe - Cooking Index
| Nions - finely chopped | ||
| 1/3 cup | 78ml | Niter kebbeh - (spicy ghee) |
| 2 cups | 292g / 10oz | Garlic - finely chopped |
| 2 teaspoons | 10ml | Fresh ginger root - scraped fine chopped |
| 1/4 teaspoon | 1.3ml | Fenugreek seeds - freshly ground |
| 1/8 teaspoon | 0.6ml | Cloves - ground |
| 1/8 teaspoon | 0.6ml | Allspice - ground |
| 1/8 teaspoon | 0.6ml | Nutmeg - freshly ground |
| 1/4 cup | 59ml | Paprika |
| 2 teaspoons | 10ml | Berbere or awaze (red chile powder) |
| 2/3 cup | 157ml | Dry red wine |
| 1/2 cup | 118ml | Water |
| 1 cup | 62g / 2.2oz | Firm ripe tomato* (large) |
| 2 teaspoons | 10ml | Salt |
| 3 lbs | 1362g / 48oz | Lean boneless beef** |
| Freshly ground black pepper | ||
| 1 lb | 454g / 16oz | Butter |
| 4 tablespoons | 60ml | Chopped onion |
| tablespoon | 0ml | Finely chopped garlic |
| 2 teaspoons | 10ml | Fresh grated ginger |
| teaspoon | 0ml | Turmeric |
| 2 | To 4 crushed cardamom seeds | |
| 1 | Piece cinnamon | |
| 2 | To 3 cloves | |
| teaspoon | 0ml | Ground nutmeg |
* coarsely chopped and pureed through a food mill or rubbed through a sieve with a spoon.
** preferably chuck, trimmed of excess fat and cut into 1-inch cubes.
In a heavy 4-5 qt. enameled casserole, cook the onions over moderate heat for 5-6 minutes, until they are soft and dry. Slide the casserole back and forth over the heat and stir the onions constantly to prevent them from burning; if necessary, reduce the heat or remove the casserole from the stove occasionally to let it cool for a few moments before returning it to the heat. Stir in the niter kebbeh and when it begins to splutter, add the garlic, ginger, fenugreek, cloves, allspice and nutmeg, stirring well after each addition. Add the paprika and berbere, and stir over low heat for 2-3 minutes.
Stir in the wine, water, pureed tomato and salt, and bring the liquid to a boil. Add the beef cubes and turn them about with a spoon until they are evenly coated with the sauce. Then reduce the heat to low. Cover the pan partially and simmer the beef for about 1 1/2 hrs, or until it shows no resistance when pierced with a few grindings of pepper and taste for seasoning.
To serve, transfer the entire contents of the casserole to a deep heated platter or bowl. Sik sik wat is traditionally accompanied by injera or spice bread, but may also be eaten with Arab-style flat bread or hot boiled rice. Yegomen kitfo and/or plain yogurt may be served with the wat from separate bowls.
Niter Kebbeh (Ethiopia)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound butter
4 tablespoons chopped onion
1 1/2 tablespoons finely chopped garlic
2 teaspoons fresh grated ginger
1/2 teaspoon turmeric
2 to 4 crushed cardamom seeds
1 piece cinnamon
2 to 3 cloves
1/8 teaspoon ground nutmeg
Niter Kebbeh is a spiced up ghee. Here is a recipe for it from "The Africa News Cookbook", published in the US by Viking Penguin.
Slowly melt butter in a saucepan, then bring to boil. When the top is covered with foam, add the other ingredients and simmer uncovered on lowest heat until the surface is transparent and milk solids are on the bottom (45 to 60 minutes). Pour off the clear liquid and strain through a double layer of damp cheesecloth, discarding the spices and solids. Refrigerate. If strained a second and third time, the mixture will keep either chilled or at room temperature for 2 to 3 months.
Source:
Quick and Easy Stir Fry Recipes
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.