Name: Ethiopian Venison Stew
Prep time: 15 min
Cook time: 120 min
Yield: 4 people
Ingredients: 2 large onions, peeled and sliced thin root to tip; 2 to 3 tablespoons niter kebbeh (spiced butter), (or clarified butter); 3 cloves garlic, sliced thin; 1/2 teaspoon ground cumin; 1 to 2 tablespoons berbere spice mix; 1 to 2 tablespoons ground fenugreek; 1 cup tomato puree; 1 quart beef or venison broth; 1 1/2 pounds diced venison, beef, lamb or goat; 6 Yukon Gold potatoes, (peeled and cut in chunks); Salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground clove; 1/2 teaspoon ground cardamom; 1/2 teaspoon black or long pepper