Fresh meat is plentiful within Ethiopian cooking. Beef Lamb Goat and Chicken are very popular meat dishes. Pork on the other hand is very hard to find, this is due to the Christian Orthodox and Muslim communities that pretty well make up the whole population.
Doro Wot (or wet or even watt) is probably the most famous of all Ethiopian dishes.
Wot usually means it is spicy and Alicha mild but not in all cases.
The word Tibs means “to fry”.
Kitfo and Gored gored are beef dishes that are served raw or very slightly cooked.
Kitfo ክትፎ sometimes spelled ketfo, is a traditional dish found in Ethiopian cuisine. Kitfo consists of minced raw beef, marinated in mitmita (a chili powder-based spice blend) and niter kibbeh (a clarified butter infused with herbs and spices). The word comes from the Ethio-Semitic root k-t-f, meaning “to chop finely; mince.”
Kitfo cooked lightly rare is known as kitfo leb leb. Kitfo is often served alongside—sometimes mixed with—a mild cheese called ayibe or cooked greens known as gomen. In many parts of Ethiopia, kitfo is served with injera, a flatbread made from teff, although in traditional Gurage cuisine, one would use kocho, a thick flatbread made from the ensete plant. An ensete leaf may be used as a garnish. Though not considered a delicacy, kitfo is generally held in high regard. The steak tartare of Africa,
Gored gored is a raw beef dish eaten in Ethiopia and Eritrea. Whereas kitfo is minced beef marinated in spices and clarified butter, gored gored is cubed and left unmarinated. Like kitfo, it is widely popular and considered a national dish.
Wat, we̠t’, wot ወጥ is an Ethiopian stew or curry that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as berbere, and niter kibbeh, a seasoned clarified butter. Several properties distinguish wats from stews of other cultures. Perhaps the most obvious is an unusual cooking technique: the preparation of a wat begins with chopped onions slow cooked, without any fat or oil, in a dry skillet or pot until much of their moisture has been driven away. Fat (usually niter kibbeh) is then added, often in quantities that might seem excessive by modern Western standards, and the onions and other aromatics are sautéed before the addition of other ingredients. This method causes the onions to break down and thicken the stew.
Dulet is a combo of liver kidney and tripe in various degrees.
Take a look at a few of these video recipes.