Ethiopian Spiced Beef Jerky and Lentil Stew (Quwanta-Miser Wot)
Experience the rich flavors of Ethiopian cuisine with this hearty and aromatic stew, combining tender beef or beef jerky with the earthy goodness of split red lentils. Infused with berbere spice blend, garlic, and hints of cardamom, this dish is not only delectable but also filled with tradition. It's a perfect centerpiece for gatherings, served alongside soft, tangy injera, a staple Ethiopian flatbread. This recipe holds a special place in my heart as it was my grandfather's favorite, making it a dish filled with love and nostalgia.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Split red lentils
1 cup (Rinsed and drained)
Beef (top or bottom round) or beef jerky
1 lb (If using fresh beef, cut into cubes; if using jerky, ensure pieces are small enough to eat easily.)
Berbere chili pepper
2 tablespoons (Ground or pre-packaged spice blend)
Red onion or shallot
1 (Thinly chopped)
Extra virgin olive oil or vegetable oil
2 tablespoons (Used for sautéing)
Clarified butter (Nitir kebe)
2 tablespoons (Melted)
Garlic cloves or garlic powder
4 cloves or 1 teaspoon (Diced or measured)
Cardamom powder
1/4 teaspoon (Optional, if available)
Salt and black pepper
To taste (Seasoning)
Instructions
1
In a medium-sized pot, sauté the thinly chopped onion in ½ cup of water and 2 tablespoons of oil over medium heat for about 5 minutes, or until the onion is tender and translucent.
2
Add ½ cup of water, the berbere chili pepper, clarified butter, diced garlic, and a pinch of black pepper to the cooked onion. Stir and let simmer for 10 minutes, allowing the flavors to meld.
3
Incorporate the beef (or beef jerky) into the boiling sauce. If using fresh beef, ensure it is browned beforehand. Cook until the meat is tender, about 10 minutes.
4
While the beef is cooking, bring 4 cups of water to a boil in a separate pot. Rinse the split red lentils thoroughly under cool water and add them to the boiling water. Cook for 5 minutes.
5
Skim any foam from the lentils with a spoon and discard. If there's excess water in the pot, lightly drain the lentils, keeping some liquid aside.
6
Combine the cooked lentils with the beef and sauce mixture. Stir well, adding additional reserved water if necessary to achieve your desired consistency. Let the stew simmer for an additional 20 minutes.
7
Season with cardamom powder and salt to taste before removing from heat. Serve warm with injera or pita bread, and enjoy the rich, authentic flavors of Ethiopia.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Quwanta-Miser Wot?
Quwanta-Miser Wot is a traditional Ethiopian spiced beef jerky and lentil stew featuring berbere spices and hearty ingredients.
What are the main protein sources in this stew?
The protein comes from 1 lb of beef (top or bottom round) or beef jerky, along with 1 cup of split red lentils.
What kind of lentils should I use?
You should use split red lentils that have been rinsed and drained.
What gives this Ethiopian stew its spicy flavor?
The primary spice is Berbere chili pepper, a traditional Ethiopian spice blend.
Can I use fresh beef instead of beef jerky?
Yes, you can use 1 lb of top or bottom round beef, but ensure it is browned beforehand.
How long do the onions need to sauté?
The onions or shallots should be sautéed in water and oil for about 5 minutes until tender and translucent.
What is Nitir kebe?
Nitir kebe is Ethiopian clarified butter used to add richness and flavor to the stew.
Do I need to boil the lentils separately?
Yes, the lentils are cooked in 4 cups of boiling water for 5 minutes before being added to the main stew.
What is the first step in making Quwanta-Miser Wot?
The first step is sautéing thinly chopped onion in 1/2 cup of water and 2 tablespoons of oil.
How much Berbere spice is used?
The recipe calls for 2 tablespoons of Berbere chili pepper spice blend.
Is garlic required for this recipe?
Yes, you can use either 4 diced garlic cloves or 1 teaspoon of garlic powder.
What is the recommended serving bread?
The stew is traditionally served with injera, a tangy Ethiopian flatbread, though pita bread is an alternative.
When should I add the cardamom?
Cardamom powder should be added as a final seasoning just before removing the stew from the heat.
How long does the final stew simmer?
After combining the lentils and beef mixture, the stew should simmer for an additional 20 minutes.
Should I rinse the lentils?
Yes, the lentils should be rinsed thoroughly under cool water before cooking.
What should I do with the foam from the lentils?
While boiling the lentils, you should skim any foam from the surface with a spoon and discard it.
What oils are recommended for sautéing?
You can use extra virgin olive oil or vegetable oil.
Can I use shallots instead of onions?
Yes, the recipe allows for either one red onion or shallots, thinly chopped.
What is the sentimental significance of this dish?
This specific recipe was the favorite dish of the author's grandfather, representing love and nostalgia.
What is the total number of ingredients?
There are 9 primary ingredients listed in this recipe.
How much water is used to boil the lentils?
4 cups of water are used to boil the split red lentils.
Is black pepper included in the recipe?
Yes, a pinch of black pepper is added during the simmering of the onion and berbere mixture.
What should I do if the stew is too thick?
You can add reserved lentil cooking water to achieve your desired consistency.
What kind of beef jerky pieces should I use?
If using jerky, ensure the pieces are small enough to be eaten easily in the stew.
What is the texture of injera?
Injera is described as a soft and tangy flatbread.
Is cardamom mandatory?
The recipe notes that cardamom powder is optional but recommended if available.
How much oil is needed for sautéing?
The recipe requires 2 tablespoons of oil.
Can I use garlic powder?
Yes, if you do not have fresh cloves, you can use 1 teaspoon of garlic powder.
What is the prep for the onion?
The onion or shallot should be thinly chopped before cooking.
Is salt used in this recipe?
Yes, salt is added at the end to taste.