Sik Sik We’t (beef Stew In Red Pepper Sauce)

Our most merciful Father…sent His only Son into the world, and laid upon Him all the sins of all men, saying, Be Thou Peter that denier; Paul that persecutor, blasphemer and cruel oppressor; David that adulterer; that sinner which did eat the apple in Paradise; that thief which hanged upon the cross; and briefly be Thou the person which hath committed the sins of all men; see therefore that Thou pay and satisfy for them [all].

Martin Luther

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Greek	Meats	6	Servings

INGREDIENTS

2	c	Onions, finely chopped
1/3	c	Niter kebbeh
2	c	Garlic, finely chopped
2	t	Fresh ginger root, scraped
		Fine choppe
1/4	t	Fenugreek seeds, freshly
		Ground
1/8	t	Ground cloves
1/8	t	Ground allspice
1/8	t	Ground nutmeg, freshly
		Grated
1/4	c	Paprika
2	t	Berbere or awaze
2/3	c	Dry red wine
1/2	c	Water
1		Firm ripe tomato *
2	t	Salt
3	lb	Lean boneless beef **
		Freshly ground black pepper

INSTRUCTIONS

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 yoghurt may be  served with the wat from
separate bowls.  Recipe By     : Mrarchway@aol.com  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 734 Calories From Fat: 448 Total Fat: 48.6g Cholesterol: 170.1mg Sodium: 1107.1mg Potassium: 1210.9mg Carbohydrates: 27.5g Fiber: 6.4g Sugar: 4.4g Protein: 46.5g