Stews from around the world part 38 🌎 Ethiopia, Misir Wat 🇪🇹 (Spiced red lentil stew) FULL RECIPE BELOW 😅 Ingredients Niter Kibbeh (Ethiopian spiced butter) 200g salted butter 1 cinnamon stick 2 black cardamon pods 1 tsp black pepper corns 2 tsp coriander seeds 2 cloves 1 brown onion 1 tsp garlic paste 1 tsp ginger paste 1/2 tsp turmeric 1 tsp oregano 1 tsp nutmeg Berbere (Ethiopian spice blend 4 African Birds eye dried chill’s 2 tbsp black peppercorns 1 tbsp cumin seeds 3 green cardamon pods 1 tbsp coriander seeds 4 tbsp smoked paprika 1 tsp fenugreek seeds 1 tsp ground turmeric 1 tsp nutmeg ground 1 tsp cinnamon Misir Wat 8 red onions 2 tbsp Niter kibbeh or ghee 1 tsp salt 4 tbsp berbere 200g chopped fresh/tinned tomatoes 350ml vegetable stock 1 cup red split lentils 3 tbsp vegetable oil Step (1) Make your Niteh Kibbeh by toasting the whole spices for 1 minute on a medium heat. In a separate pan, melt your butter, then add the toasted spices and remaining ingredients, bring to a simmer and cook on a low heat for 1 hour. Step (2) Dice 8 red onions into small pieces. Then heat up 2 tbsp of the Niter kibbeh and add the onions, cover and cook on a low heat for 45 minutes or until they have softened as seen in the video Step (3) In the meantime, make your berbere by toasting the chilli, peppercorns, cumin seeds, cardamon pods and coriander seeds until fragrant but not burnt. Then add to a spice blender with the rest of the spices and blend until smooth, Step (4) Once your onions have almost broken down and look a dark purple colour (as seen in video), add the vegetable oil, then cook for 5 minutes. Now add your Berbere mix and mix very well. Then add your tomatoes and cook for 10 minutes.
Step (5) Add your washed lentils and cook for 20 minutes, half covered with a lid. Once cooked, add the Niter Kibbeh, mix well and season and adjust for salt levels. Serve and enjoy with Injera bread #misirwot #injera #ethiopianfood #ethiopia #stew #series #cooking #fyp