2 Meat & 2 Veg Sampler Recipe

Prepare beef stew (spicy)

Season beef cubes with 1/2 tsp salt and 1/2 tsp pepper. Heat 1 tbs vegetable oil in a heavy pot over medium-high heat. Brown beef in batches (2–3 minutes per side) until well-colored; remove and set aside. Reduce heat to medium, add 1 tbs oil and 1 cup finely chopped onion, cook until soft and golden (6–8 minutes). Add half the minced garlic and half the minced ginger and cook 1 minute. Stir in 1 tbs berbere spice and 1 tbs tomato paste, cook 1–2 minutes to bloom the spices. Return beef to pot, pour 1 cup stock, scrape any fond, bring to a simmer. Cover and reduce heat to low, cook gently 1 to 1.25 hours until beef is tender; check occasionally and add small amounts of water or stock if it gets too dry. Adjust salt and pepper to taste.

Prepare chicken stew

Season chicken pieces with remaining 1/2 tsp salt and 1/2 tsp pepper. In a separate skillet, heat remaining 1 tbs vegetable oil over medium-high. Add remaining 1 cup chopped onion and sauté 5–6 minutes until translucent. Add remaining garlic and ginger and cook 1 minute. Stir in remaining 1 tbs berbere (or 1 tbs seasoning of choice) and 1 tbs tomato paste, cook 1–2 minutes. Add chicken pieces and sear 3–4 minutes until edges are opaque. Pour 1 cup stock, bring to low simmer, cover and cook 15–20 minutes until chicken is cooked through and sauce thickens. Taste and adjust seasoning.

Vegetable 1 — Braised greens with carrots

Heat 1 tbs olive oil in a wide skillet over medium heat. Add sliced onion and sauté until soft, about 5 minutes. Add carrots and cook 4 minutes. Stir in chopped greens, 1/2 tsp turmeric, 1/2 tsp cumin, 1/4 tsp salt and 1/4 tsp pepper. Add 1/4 cup water, cover and cook 6–8 minutes, stirring once, until greens are wilted and carrots are tender. Uncover and simmer until most liquid evaporates. Adjust seasoning and finish with a squeeze of lemon if desired.

Vegetable 2 — Potatoes & tomato simmer

In a medium saucepan, heat 1 tbs olive oil over medium heat. Add diced potatoes and sauté 4–5 minutes until edges begin to brown. Add diced tomato, 1/2 tsp turmeric, 1/2 tsp cumin, 1/4 tsp salt and 1/4 tsp pepper. Pour in 1/4 cup water, cover and simmer 10–12 minutes until potatoes are tender. Uncover and cook a couple more minutes to reduce liquid to a saucy consistency. Taste and adjust seasoning.

Warm injera (or flatbread) briefly in a dry skillet or oven at low heat (about 3–5 minutes) until pliable but not crisp. Arrange two warmed injera on a large platter.

Spoon the beef and chicken stews onto separate areas of the injera. Place the two vegetable preparations in their own sections on the platter so each item is distinct for sharing.

Spoon cottage cheese into a small bowl or onto the platter as a cooling side. Garnish the platter with chopped cilantro and lemon wedges. Serve immediately, letting two guests share the sampler with the injera used to scoop portions.