Injera Wat

Method

Heat the groundnut oil in a large heavy-bottomed pot and cook the onions over medium heat for 10 minutes until they begin to soften and release their juices. Add the garlic, ginger, and all spices, stirring constantly for 2 minutes until fragrant. Increase the heat to medium-high and add the diced beef, browning it on all sides for 5-7 minutes. Stir in the tomato puree and cook for another 2 minutes, then add the water, salt, and pepper. Reduce the heat to low, cover, and simmer gently for 45-50 minutes, stirring occasionally, until the beef is tender and the sauce has thickened and darkened. The wat should be rich, aromatic, and have a deep reddish-brown colour. Serve hot over injera bread, topped with halved hard boiled eggs.