Tibs Wett - Ethoipian Beef Stew

Ingredients:

1/4 cup spiced butter (see above) or 4 tablespoons unsalted butter
1 cup thinly sliced red onions
1 1/2 pounds hangar steak or beef tenderloin (or sirloin), cut into 1/2-inch cubes
1 teaspoon salt
1 1/2 tablespoons Berbere or chili powder (I used chili powder)
1/2 teaspoon ground cardamom, preferably freshly ground
1/2 teaspoon ground ginger
½ teaspoon turmeric
1/4 teaspoon ground cumin
1/8 teaspoon ground cloves
1/4 teaspoon freshly ground black peopper
3 garlic cloves, cut into quarters
3 tomatoes, chopped, or 1 1/2 cups roughly chopped canned tomatoes
2 jalapeno chilies, seeds and ribs removed, thinly sliced
1/2 cup dry red wine



Preparation:

1. Melt the spiced butter in a wok or large skillet over high heat.
2. Add the onions and cook stirring constantly, until they begin to color around the edges, about 2 minutes.
3. Add the meat and sprinkle with salt. Stir-fry until browned on all sides (about 3 minutes per side)
4. Stir in the spices and garlic.
5. Carefully add the tomatoes (or paste), jalapenos, and wine. (Tilt the pan away from you to avoid the steam.)
6. Simmer for 1 minute, season with salt if desired.

Serve immediately.
Serve on top of Ethiopian Injera and red lentils as sides

(Serves 6 to 8).