Preparation for the berbere spice mix: 1. Set the oven on dry heat at 120°C. 2. Combine all the spices and roast for 5–10 minutes. Preparation for the stew: 1. In a saucepan, sauté the finely chopped onions until soft, adding the garlic at a later stage. Remove the contents and save for later. 2. In the same pan sauté the meat until it gets some colour. Deglaze with water and set aside. 3. Set the oven on steam at 65°C. 4. Combine the meat, the onions and garlic, the tomato purée and 25g of berbere in a sous vide bag and seal and cook for 60–90 minutes. 5. Serve with Injera.