Kulu ' wa




For the Berbere spice:

Warm a small non-stick drying pan and on low heat toast the cumin, cloves, cardamom, peppercorns, allspice, ginger and fenugreek for about 2–3 minutes, until the spices begin to 'pop', stirring constantly.

Remove from the heat, allow to cool then add to a coffee grinder along with the de-stemmed chillies and thyme leaves then grind to a fine paste.

Add the remaining ingredients and store in a well-sealed jar.

In a large pan, melt the butter and fry the onions  for 5 minutes. Then add the tomatoes, garlic, and berbere spice.

Add the meat and cook for 10 minutes stirring constantly. Season and cook for 15 minutes more or until the meat is tender. Serve with Taita.