Recipe - Doro Wat - Ethiopian Chicken Stew And Sega Wat (Lamb Stew)

3 cup Bermuda onion; chopped
finely
3 ounce Butter or olive oil
One half teaspoon Cayenne pepper
1 teaspoon Paprika
One half teaspoon Black pepper
One fourth teaspoon Ginger
1 cup Water
3 pound Chicken*; cut in 1" pieces
2 cup Water
One fourth cup Lemon juice
8 Eggs; hardboiled

* With bones and skin, including neck and gizzards.

In a 4to 6quart Dutch oven or heavy stewpot:

Brown onion without fat, until quite dark, stirring constantly. Mix onion,
butter/oil, cayenne, paprika, pepper and ginger. Blend the seasoning into
the onions. Add 1 cup water. Soak chicken in 2 cups water and One fourth cup lemon
juice for 10 minutes. Drain the water from each piece of chicken. Add
chicken to onion mixture, stirring it through. Cover. Simmer over low heat
until chicken is tender. Add more water, if necessary, to bring to stew
texture(or if Wat is watery, thicken with 2 tablespoons of flour dissolved
in 3 tablespoons of water). Add 8 PEELED HARDBOILED EGGS a few minutes
before serving.

NOTES : SEGA WAT Ethiopian Lamb Yield: 8 portions Use 2 lbs. of lamb(from
leg) and 1 cup of chopped onoions. The lamb is cut in One half inch cubes, the
water is not added, and the lamb is sauteed on all sides until quite dry
and well done.
Recipe by: http://www.nh.ultranet.com/~wube/Recipes9.html

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Feb
27, 1998