This is a mild version of the Feyell Wat. It doesn't use Berberé, but you can add some heat with the addition of a couple of serrano chilies.
- 3 cups sliced onion
- 500g goat stew meat
- 1/2 cup Ghee
- 2 tablespoons ginger, minced
- 5 cloves garlic, chopped
- 1 teaspoon turmeric, ground
- Salt
- 250g small potatoes, cut into chunks
- 2-4 serrano chiles, sliced thin (optional)
Putting it all together.
Add the onion to a large Dutch oven or other heavy pot and turn the heat to medium. Cook the onions dry, without fat, stirring often, until they soften, about 5 minutes.
Mix in the goat meat. Add the ghee and brown the meat lightly, just about 5 to 8 minutes. Add the ginger, garlic and turmeric and mix well.
Pour in about 5 cups water, enough to cover the meat by an 2.5cm or so, and simmer uncovered very gently for about 80 minutes. Add salt to taste during this time.
Add the potatoes and simmer until they are tender, about 30 minutes or so. By now the stew should have thickened a bit. Stir in as many sliced chiles as you want and serve.
As with the Feyell wat serve with Beyanetu or Gomen (or any of these vegie dishes) and eat with Injera instead of cutlery.