Ground Beef Stew (Minchet Abish)

1 tablespoon olive oil
1 pound ground beef
2 red onions, finely chopped
1/2 cup chili powder (or less)
1 cup water
1/4 cup ghee
Kosher salt to taste
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 cup red wine
1/4 teaspoon ground fenugreek

Heat the oil in a large sauté pan.
Add the onions, salt and fenugreek. Sauté until browned.
Add the meat. Sauté until relatively dry.
Add the ghee. Cook until the ghee is melted.
Add the ginger and wine. Cook 2 minutes.
Add the water. Bring to a boil, then reduce to a simmer.
Add the remaining spices. Simmer until the meat is soft and tender.
Serve. I garnished with a little chopped fresh cilantro out of habit, but you don't need to.

Recipe Source: Exotic Ethiopian Cooking by Daniel J. Mesfin
Adapted from: Fearless Kitchen [archive.org]