Ethiopian Beef Jerky and Split Lentils Stew (Quwanta-Miser Wot)

Ingredients

• 1 cup split red lentils
• 1 lb beef (top or bottom round) or beef jerky
• 2 tablespoons chili peppers (Berbere)
• 1 red onion or shallot (thinly chopped)
• 2 tablespoons extra-virgin olive oil or 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. 1

   Sauté the onion with ½ cup of water and two tablespoons of oil for 5 minutes or until tender.

2. 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. 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. 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. 5

   Remove the foam with spoon from the lentils and discard . Lightly drain the extra water in a container or a cup.

6. 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. 7

   Add false cardamom and salt to taste. Remove from heat. Serve it warm with Injera, pita bread etc.