Deeply spiced beef stew slowly simmered with berbere spice.
Pat the beef dry and season it with 1 teaspoon salt and the black pepper. Let it stand while you prepare the aromatics.
Melt 1 tablespoon niter kibbeh in a heavy pot over medium-high heat. Brown the beef in batches for 3-4 minutes per side, then transfer it to a plate.
Reduce the heat to medium-low and add the remaining niter kibbeh and onions. Cook for 20-25 minutes, stirring often, until very soft, golden, and reduced.
Stir in the garlic and ginger for 1 minute until fragrant. Add the berbere and cumin, and cook for 30 seconds without letting the spices scorch.
Add the tomato paste and cook for 2 minutes until it darkens slightly. Stir in the crushed tomatoes and simmer for 8-10 minutes until thick and glossy.
Return the beef and its juices to the pot. Add the stock, bring to a gentle boil, then cover and simmer over low heat for 55-65 minutes until the beef is fork-tender.
Add the hard-boiled eggs and simmer uncovered for 10 minutes, turning them once so they absorb the sauce. The stew should be rich and spoon-coating.
Stir in the lemon juice and remaining salt. Taste, adjust the berbere or seasoning, and serve hot with injera.
Berbere blends vary in heat, so begin with 3 tablespoons and add more to taste. Slowly cooking the onions builds the stew base; stir often and add a splash of water if they begin to catch. Serve with injera for scooping.
6 servings
1 1/2 cups
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.