2 Meat And 2 Veggie Sampler Recipe

Prepare and brown beef

Pat beef cubes dry and season lightly with 0.25 tsp salt and a pinch of pepper. Heat 1 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Add beef in a single layer (work in batches if needed) and brown on all sides, about 5–7 minutes. Remove browned beef and set aside.

Build the base

Reduce heat to medium, add remaining 1 tbsp oil and 2 tbsp butter (or niter kibbeh). Add 1 cup finely chopped onion and cook, stirring, until deep golden brown, about 8–10 minutes. Stir frequently to prevent burning.

Add aromatics and spices

Add 3 minced garlic cloves and 1 tsp grated ginger; cook 1 minute until fragrant. Stir in 2 tbsp berbere spice and 1 tbsp tomato paste; cook 1–2 minutes to bloom the spices and deepen color.

Simmer

Return browned beef to the pot, add 2 cups beef stock (or water), 0.75 tsp remaining salt, and 1 tsp black pepper. Bring to a simmer, reduce heat to low, cover partially, and simmer gently for 1 to 1¼ hours until beef is tender. Check occasionally and add a splash of water if the stew becomes too thick.

Finish and garnish

Taste and adjust seasoning with additional salt or berbere if desired. Stir in optional chopped cilantro or parsley just before serving.

Brown the chicken

Season chicken pieces with 0.25 tsp salt and a pinch of pepper. Heat 1 tbsp oil in a skillet over medium-high heat. Add chicken and sear until lightly browned, 3–4 minutes per side. Remove and set aside.

Make the sauce

In the same skillet, add 0.5 cup thinly sliced onion and cook until softened, about 4 minutes. Add 2 minced garlic cloves and 1 tbsp berbere; cook 30–60 seconds to release aroma. Add 0.25 cup diced tomato (or canned) and 0.5 cup chicken stock; stir to combine.

Simmer chicken

Return chicken to skillet, reduce heat to medium-low, cover, and simmer 10–12 minutes until chicken is cooked through and sauce thickens. Add 1 tsp lemon juice and 0.5 tsp additional salt if needed. Garnish with chopped parsley if using.

Prep greens

Wash collard greens or kale thoroughly. Remove tough stems and slice leaves into 1/2-inch ribbons until you have 8 oz sliced greens.

Sauté aromatics

Heat 1 tbsp vegetable oil in a wide sauté pan over medium heat. Add 0.5 cup finely chopped onion and cook until translucent, about 4–5 minutes. Add 2 minced garlic cloves and 0.5 tsp grated ginger; cook 30–45 seconds.

Cook greens

Add sliced greens, 0.25 cup water or vegetable stock, 0.5 tsp salt, and 0.25 tsp black pepper. Cover and cook 6–8 minutes, stirring occasionally, until greens are tender and most liquid has evaporated. Stir in 1 tsp lemon juice to brighten flavors and adjust salt to taste.

Sauté base

Heat 1 tbsp oil in a medium saucepan over medium heat. Add 0.5 cup finely chopped onion and cook until golden, about 6–7 minutes. Add 2 minced garlic cloves and 0.5 tsp grated ginger and cook 30–45 seconds.

Add spices and lentils

Stir in 1 tbsp berbere and 1 tsp tomato paste and cook 1 minute. Add 1 cup rinsed red lentils and 2 cups vegetable stock or water, stirring to combine.

Simmer lentils

Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally, until lentils are soft and stew-like. Add 0.75 tsp salt toward the end and adjust seasoning. If too thick, add a splash of water.

Warm injera

If using store-bought injera, warm briefly by steaming (wrap in a clean towel and place in a steamer for 2–3 minutes) or microwave covered with a damp towel for 20–30 seconds so they are pliable.

Prepare cottage cheese side

In a small bowl, combine 1 cup cottage cheese with 1 tbsp chopped fresh herbs (optional), 0.25 tsp salt, and 0.125 tsp ground black pepper. Stir and taste, adjusting seasoning as needed. Chill briefly if desired.

Assemble sampler for sharing

On a large serving platter or on pieces of injera, place portions of the spicy beef stew and spicy chicken, and spoon the collard greens and lentil stew alongside. Serve with warmed injera and a small bowl of seasoned cottage cheese for dipping or spreading.