📝 About This Recipe
A cornerstone of the Ethiopian 'Yetsom' (fasting) platter, Key Sir is a stunningly vibrant stew that balances the earthy sweetness of beets and carrots with the pungent warmth of ginger and garlic. This mild, turmeric-infused alicha style dish showcases the natural sugars of the vegetables, which caramelize beautifully during the slow-simmering process. It is a nutritious, vegan-friendly masterpiece that brings both incredible color and soul-warming flavor to any traditional meal.
🥗 Ingredients
The Aromatics
- 2 large Red Onions (finely diced)
- 4-5 cloves Garlic (minced into a paste)
- 1 inch piece Fresh Ginger (peeled and finely grated)
- 1/4 cup Vegetable Oil (or Niter Kibbeh for a non-vegan version)
The Vegetables
- 3 medium Fresh Beetroots (peeled and cut into 1/2-inch cubes or batons)
- 3 large Carrots (peeled and sliced into rounds or matchsticks)
- 2 medium Yukon Gold Potatoes (peeled and cubed to match the beets)
- 1-2 pieces Jalapeño or Green Chili (deseeded and sliced lengthwise)
Seasonings and Liquids
- 1/2 teaspoon Turmeric Powder (for a golden undertone)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1.5 cups Water or Vegetable Broth (added incrementally)
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
In a heavy-bottomed pot or Dutch oven, add the diced onions and cook over medium heat without oil for about 5 minutes. This 'dry sweating' method is a traditional Ethiopian technique to mellow the onion's bite.
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2
Once the onions are translucent and starting to lose their moisture, add the vegetable oil. Sauté for another 5-7 minutes until the onions are soft and golden brown.
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3
Stir in the minced garlic and grated ginger. Cook for 2 minutes until fragrant, being careful not to burn the garlic.
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4
Add the turmeric powder, salt, and black pepper. Stir well to toast the spices in the oil for about 1 minute.
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5
Incorporate the cubed beetroots into the pot. Stir thoroughly to coat each piece with the aromatic oil and spices.
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6
Pour in 1/2 cup of water or broth. Cover the pot and simmer on medium-low for 10-12 minutes. Beets take longer to cook than carrots and potatoes, so they need this head start.
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7
Add the sliced carrots and cubed potatoes to the pot. Stir to combine.
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8
Add the remaining cup of water or broth. The liquid should not fully submerge the vegetables but should come up about halfway.
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9
Cover and simmer for 20-25 minutes. Stir occasionally to prevent sticking. The stew is ready when the beets and potatoes are fork-tender but not mushy.
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10
Remove the lid and increase the heat slightly for 3-5 minutes if there is too much liquid; the final dish should be moist but not soupy.
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11
Stir in the sliced green chilies and lemon juice. The acidity of the lemon helps brighten the earthy flavors and preserves the deep magenta color.
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12
Taste and adjust salt as needed. Remove from heat and let it sit for 5 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
Cut your vegetables into uniform sizes to ensure they cook evenly. If the beets are very large and tough, you can par-boil them for 10 minutes before peeling and dicing to speed up the stewing process. For a richer flavor, use 'Niter Kibbeh' (Ethiopian spiced clarified butter) if you aren't strictly following a vegan diet. Don't skip the dry-sweating of the onions; it creates the essential flavor base for authentic Ethiopian stews. If you prefer a spicier dish, add a teaspoon of Berbere spice blend along with the turmeric.
🍽️ Serving Suggestions
Serve warm on a large piece of fresh Injera (sour flatbread) to soak up the juices. Pair with 'Misir Wot' (Red Lentil Stew) and 'Gomen' (Collard Greens) for a complete Ethiopian veggie combo platter. Accompany with a side of Ayib (Ethiopian fresh cheese) or Greek yogurt to balance the earthy sweetness. Enjoy with a glass of dry Tej (Ethiopian honey wine) or a light, crisp white wine like Chenin Blanc. A simple tomato and onion salad (Timatim Salata) provides a refreshing crunch on the side.