A well spiced stew from Ethiopia, usually served with flat bread. (Rice or couscous works well.) For 4

1.5 kg beef pieces

2-3 tbsp olive oil

2-3 large onions chopped

3 good size cloves garlic finely chopped or grated

2-3 rounded tsp Mistress of Spice Berbere or Wat spices

one large can chopped tomatoes

salt to taste

Fry onions until lightly golden then add garlic and fry for a couple of minutes longer. Add the Mistress of Spice Berbere or Wat spices and fry for a minute to release the highly fragrant aroma of the blend.

Add the meat, allow to brown stirring continually to coat the pieces well and increase the absorption of the flavours.

Pour in the tomatoes, you could use fresh chopped tomatoes if you prefer. Salt to taste. Simmer for a good 30 – 45 minutes, or longer if you can.

If the sauce is getting a little dry, add a little water or some red wine, even a touch more of the tomatoes.

Serve with warm toasted flat bread, rice or couscous.