This is a rather spicy beef dish, extremely fattening but delicious. To 
make it less spicy, cut down in the amount of berbere it asks for. It's 
best eaten with injera, but pita bred will do.

2 lbs beef, cut into cubes
1 1/2 red onions, chopped
1 lb spiced butter (see recipe)
1/2 tsp cardamon, ground
1/2 tsp ginger, ground
1/4 tsp black cumin
1/4 tsp cloves
1/4 tsp chopped garlic
1/4 tsp black pepper
1/2 cup red wine
2 cups water
salt to taste.

Cook the onions without any grease until golden. Add the spiced butter. 
Add the berbere and the wine and stir.

Brown the beef in a separate pan. Add the meat to the onions and stir. 
Add water, spices and salt. Simmer at low heat for about 20' (or until 
the sauce has the right consistency).

WARNING: The sauce will be too liquid when hot, it'll be more sauce like 
when it cools down.
 

See index for berbere and spiced butter recipes, 
and the Doro Alicha recipe


From the Exotic Ethiopian Cooking book