Sega Wat

Cut the beef into cubes about 2–3 cm and season with half of the salt. Chop the onion very finely, and mince the garlic and fresh ginger.

In a heavy-bottomed pot, melt 45 g of nit'er kibbe. Add the onion, cover, and cook over low heat for 20 minutes, stirring occasionally, until soft and sweet but not browned.

Add the garlic, ginger, and another 15 g of nit'er kibbe. Cook over low heat for 10 minutes, stirring regularly.

Add the berbere and the remaining 30 g of nit'er kibbe. Stir and warm through, covered, over low heat for another 10 minutes, so the spices release their aroma without drying out.

Pour in the hot beef stock, add the beef, the remaining salt, and black pepper. Bring to a boil, then reduce the heat to the lowest setting.

Cover the pot and simmer for 45 minutes, stirring occasionally, until the beef is tender and the sauce is thick and rich.

Taste the sega wat and adjust the salt and black pepper if needed. Serve hot with injera, using it in place of utensils.