Goat with Berbere

Instructions

1. Cut the meat into pieces about 4 to 5 cm, then season with salt and pepper.
2. Finely slice the onions, crush the garlic and dice the tomatoes.
3. In a large casserole, heat the oil and brown the onions over medium heat for 10 minutes, until well caramelized.
4. Add the garlic and berbere, stir for 2 minutes, then add the tomatoes and let them break down for 5 minutes.
5. Add the meat and brown it on all sides for 5 minutes.
6. Pour in the water, cover and simmer over very low heat for about 1 h 15, until the meat is tender and the sauce is thick. Adjust the seasoning and serve with injera.