For the berberé, combine the spices and roast in a dry skillet on low to moderate heat, stirring constantly, for about 5-10 minutes, or until roasted. Don't let them burn. Keep in a tight jar.
For the stew, fry the meat on high heat until brown, then add the onion, and eventually the garlic and 2 tablespoons Berbere, which are NOT to become burnt.
Add the tomatoes with their liquid and boil slowly until the meat is tender and the stew has thickened, about an hour.
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