Beef Stewed in Red Pepper Sauce INGREDIENTS 2 cups finely chopped onion 1/3 cup Niter Kebbeh 2 teaspoons finely chopped garlic 1 teaspoon scraped, finely chopped fresh ginger root ¼ teaspoon fenugreek seeds, puliverized 1/8 teaspoon ground cloves 1/8 teaspoon ground allspice 1/8 teaspoon ground nutmeg, preferably fresh grated ¼ cup paprika 2 tablespoons Berbere 2/3 cup dry red wine ½ cup water 1 large firm ripe tomato, coarsely chopped and pureed 2 teaspoons salt 3 pounds lean boneless beef, trimmed of fat, and cut into 1-inch cubes Freshly ground black pepper In a heavy 4 to 5 quart enameled casserole, cook the onions over moderate heat for 5 to 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 kibbeh and, when it begins to sputter, 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 to 3 minutes. Stir in the wine, water, puréed 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 1-½ hours, or until it shows no resistance when pierced with the point of a small, sharp knife. Sprinkle the “wat” 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. Serves 6 to 8