Yeferes Siga (spiced horse meat)

Instructions

1. Cut the meat into large 4 cm cubes and set aside.
2. Thinly slice the onions, and finely chop the garlic and ginger.
3. Melt the clarified butter in a casserole and cook the onions for 15 minutes over medium heat.
4. Add the garlic, ginger, berbere and tomato paste, then stir for 2 minutes.
5. Add the meat and sear it for 5 minutes, stirring.
6. Pour in the water, cover and simmer over very low heat for 75 minutes, until the meat is very tender.
7. Season with salt, pepper and cardamom, then serve hot with injera.