Key Sir (Beetroot Stew)

Ingredients

• about 450 g Beets
• 1 medium Onion
• 2 cloves Garlic
• 1 teaspoon Ginger
• 2 tablespoons Vegetable oil
• 1 tablespoon Berbere spice blend
• 1 tablespoon Lemon juice
• 1/2 cup Water
• 8 pieces Injera

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the about 450 g of beets and dice them into 1.27 cm cubes.
2. 2Finely chop the 1 medium onion and the 2 cloves of garlic.
3. 3Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C).
4. 4Add the chopped onion and garlic to the pot and cook, stirring occasionally, until they are softened, about 5 minutes.
5. 5Add the diced beets, 1 teaspoon of ginger, and 1 tablespoon of berbere spice blend to the pot. Stir everything together for 1 minute until the spices are fragrant.
6. 6Pour in the 1/2 cup of water. Increase the heat to bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 30-35 minutes, or until the beets are tender when pierced with a fork.
7. 7Remove the pot from the heat and stir in the 1 tablespoon of lemon juice.
8. 8Serve the Key Sir hot with the 8 pieces of injera.

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