dinnerGluten-freeNo added sugar

Key Wat (Ethiopian Red Stew)

Name: Key Wat (Ethiopian Red Stew)
Cook time: 60 min
Total time: 60 min
Yield: 3 servings
Ingredients: 500 grams (1.1 lbs) beef, cut into cubes; 2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or regular butter; 2 large onions, finely chopped; 3 cloves of garlic, minced; 1 tablespoon berbere spice blend; 1 teaspoon paprika; ½ teaspoon cayenne pepper, or to taste; ½ teaspoon ground cumin; ¼ teaspoon ground cardamom; ¼ teaspoon ground coriander; ¼ teaspoon ground cinnamon; ¼ teaspoon ground ginger; ¼ teaspoon turmeric; Salt, to taste; 2 cups beef or vegetable broth; Fresh cilantro or parsley, chopped, for garnish

Key wat is a flavorful and aromatic Ethiopian stew made with tender beef simmered in a rich and spicy red sauce. This traditional dish is known for its complex flavors and is often enjoyed with injera, the Ethiopian flatbread.

From Wikibooks CookbookNo reviews yet· 0 comments1 hMedium0 made it

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Ingredients

Makes

500 grams (1.1 lbs) beef, cut into cubes
2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or regular butter
2 large onions, finely chopped
3 cloves of garlic, minced
1 tablespoon berbere spice blend
1 teaspoon paprika
½ teaspoon cayenne pepper, or to taste
½ teaspoon ground cumin
¼ teaspoon ground cardamom
¼ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon turmeric
Salt, to taste
2 cups beef or vegetable broth
Fresh cilantro or parsley, chopped, for garnish

Ingredients for 3 servings (1.3 kg) · the original recipe

Method

1
Heat the niter kibbeh or butter in a large pot over medium heat.
Stovetop
2
Add the chopped onions to the pot and sauté until they become soft and translucent.
3
Add the minced garlic and stir for a minute until fragrant.
4
Stir in the berbere spice blend, paprika, cayenne pepper, cumin, cardamom, coriander, cinnamon, ginger, turmeric, and salt. Mix well to coat the onions and garlic with the spices.
5
Add the beef cubes to the pot and cook, stirring occasionally, until they are browned on all sides.
6
Pour the beef or vegetable broth into the pot, ensuring that the beef is fully submerged.
7
Reduce the heat to low, cover the pot, and simmer for about 1.5–2 hours or until the beef is tender and the flavors have melded together.
Stovetop
8
Adjust the seasoning with salt and additional spices if desired.
9
Serve hot, garnished with freshly chopped cilantro or parsley.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.