Feyell Wat

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A fall-off-the-bone tender goat Ethiopian stew.

Gotta love a dish you eat with your hands!
Ingredients
  • 500g Goat (or lamb)*
  • 4-5 Onions – finely diced 
  • 1-4 tsp Berberé**
  • 2 tsp Mekelesha
  • 2 tbsp Minced garlic 
  • 2 tbsp oil
  • ½ cup Water 
  • 1 tbsp Ghee 

Putting it all together
  1. Place onions in a dry pan and cook covered  for 6 or 7 minutes on medium heat. 
  2. When onions are translucent, add oil. Cook for another 10 minutes, stirring occasionally. 
  3. Add the Berberé and stir in well. Add garlic. Cook for about 7 minutes stirring frequently. 
  4. Add ½ cup of water and stir. Cook for 5 minutes.
  5.  Add the meat a pressure cooker then pour the mix on top. 
  6. Stir well then seal the cooker and cook at medium-low pressure for about 30 minutes.
  7. Quick release the pressure, add the salt, ghee, Mekelesha bring to the boil. 

* A more traditional version of this dish is called Doro Wat that uses chicken and is served with a couple of boiled eggs (whole) mixed in.
** it gets hotter with each tablespoon.