As I mention above, this recipe requires a few special ingredients. In order of importance, you need ground fenugreek, berbere spice, and then Ethiopian spiced butter. I have recipes for the latter here on Hunter Angler Gardener Cook.
2 to 3tablespoonsniter kebbeh (spiced butter),or clarified butter
3clovesgarlic, sliced thin
1 to 2tablespoonsberbere spice mix
1 to 2tablespoonsground fenugreek
1quartbeef or venison broth
1 1/2poundsdiced venison, beef, lamb or goat
6Yukon Gold potatoes, peeled and cut in chunks
OPTIONAL MEKELESHA SPICE MIX
1/2 teaspoonblack or long pepper
If you are making the Mekelesha spice mix, mix them all together in a little bowl and set aside.
Arrange the sliced onions in a large, lidded pot like a Dutch oven and turn the heat to medium. Sweat the onions, dry, until they are starting to brown and soft, about 10 minutes. You will need to stir them from time to time.
When the onions are soft, add the spiced butter and the garlic and stir well. Let this cook another 4 to 6 minutes.
Mix in the cumin, berbere, fenugreek and tomato and cook 3 minutes, stirring often. Add the diced venison.
Pour in the broth, little by little, stirring to incorporate everything well. Bring to a simmer, add salt to taste, and cover. Let this cook gently for 1 hour.
Add the potatoes, cover and cook another hour. When the venison and potatoes are tender, add the mekelesha spice, if using, adjust for salt and pepper and serve with bread or rice.