1 pound unsalted butter
1 tablespoon chopped fresh ginger
1 teaspoon whole allspice berries
1 teaspoon fenugreek seeds
1 teaspoon dried oregano
1/2 teaspoon turmeric
6 black cardamom pods, crushed lightly with a knife blade
2 cloves garlic, coarsely chopped
1 small yellow onion, chopped
1/3 cup New Mexico chile powder
1/4 cup paprika
2 teaspoons cayenne pepper
2 teaspoons ground ginger
2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly grated nutmeg
2 teaspoons black cardamom seeds
2 teaspoons coriander seeds
2 teaspoons fenugreek seeds
1 green bell pepper, cut into 1/2-inch squares
1 small red onion, finely diced
1 teaspoon whole allspice
1 small stick cinnamon
1 pound beef tenderloin, cut into 1/2-inch cubes
2 tablespoons red wine
1/4 cup low-sodium chicken broth or water
1/4 teaspoon freshly ground black pepper
Injera, for serving
This recipe makes more than enough berbere and niter kibbeh to make the beef. Refrigerate any leftovers to use in other Ethiopian recipes.
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