Veggie & Meat (for Three) Recipe

Marinate

Toss the 450 g chicken pieces with 1 tsp salt, 1 tsp black pepper, 1 tbs berbere, 1 tsp minced ginger and 1 tbs lemon juice. Let rest 10 minutes while prepping other items.

Heat 2 tbs vegetable oil in a large skillet over medium-high heat. Add 1 cup sliced onion and sauté 4–5 minutes until translucent and lightly browned.

Add the marinated chicken and spread into a single layer. Let sear undisturbed 3–4 minutes, then stir and continue cooking 4–6 minutes until cooked through (internal temperature 74°C / 165°F). Adjust seasoning and remove from pan; keep warm.

Heat 1 tbs oil in a medium pot over medium heat. Add 1 cup chopped onion and sauté 4 minutes until soft.

Add 2 tsp minced garlic and 2 tbs tomato paste; cook 1–2 minutes to deepen the tomato flavor.

Add the 600 g bone-in chicken pieces, 400 ml water or stock, 1 tsp paprika and 1 tsp salt. Bring to a simmer, cover, and cook 25–30 minutes until the chicken is tender and cooked through, stirring once halfway. Skim excess fat if needed.

Uncover and simmer 3–5 minutes to thicken slightly. Stir in chopped parsley if using and keep warm.

Heat 1 tbs olive oil in a heavy skillet or Dutch oven over medium-high heat. Season 400 g lamb cubes with 3 tsp salt and 1 tsp black pepper.

Brown lamb in batches 2–3 minutes per side until well-seared; remove and set aside.

Reduce heat to medium, add 0.75 cup diced onion and 1 tsp garlic to the pot and sauté 3 minutes. Return lamb to pot, add 200 ml stock and 1 tsp rosemary.

Bring to a low simmer, cover, and braise 45–60 minutes until lamb is fork-tender. Adjust seasoning and keep warm.

Heat 1 tbs oil in a skillet over medium heat. Add 0.5 cup sliced onion and sauté 3–4 minutes until soft.

Add 1 tsp minced garlic, 1 tsp turmeric and 0.5 tsp cumin; cook 30 seconds until fragrant.

Add 400 g beef cubes, season with 1 tsp salt and 0.5 tsp pepper, and sear 3–4 minutes stirring until brown on all sides.

Pour in 150 ml coconut milk, bring to a gentle simmer, cover and cook 12–15 minutes until beef is tender and sauce thickens slightly. Keep warm.

Heat 2 tbs oil or niter kibbeh in a medium saucepan over medium heat. Sauté 0.5 cup chopped onion 3–4 minutes until translucent.

Add 1 tsp minced garlic, 1 tbs berbere and 1 tbs tomato paste; cook 1 minute to bloom the spices.

Add 200 g rinsed red lentils and 600 ml water, bring to a boil, then reduce to a simmer. Cook 12–15 minutes, stirring occasionally, until lentils are soft and most liquid is absorbed. Season with 1 tsp salt and adjust spice level; keep warm.

In a separate pot, heat 1 tbs oil over medium heat. Add 1 tsp minced garlic and 1 tsp turmeric; stir 30 seconds.

Add 200 g yellow split peas and 700 ml water. Bring to a boil, then simmer gently, covered, 25–35 minutes until peas are tender and mostly broken down. Stir occasionally to prevent sticking; add more water if needed.

Season with 1 tsp salt toward the end of cooking. Mash lightly for a creamier texture if desired and keep warm.

Bring 500 ml water to a simmer in a pot fitted with a steamer basket. Add 300 g chopped kale to the basket, cover and steam 5–7 minutes until bright green and tender-crisp.

Transfer kale to a bowl, toss with 1 tbs lemon juice and 0.5 tsp salt. Keep warm.

Place diced 200 g potatoes in a pot of salted water and simmer 6–8 minutes until just tender. Drain and set aside.

Heat 1 tbs oil in a large skillet over medium-high heat. Add 1 tsp minced garlic and sauté 30 seconds.

Add parboiled potatoes, 2 cups shredded cabbage and 1 cup sliced carrots. Season with 1 tsp salt and 0.5 tsp pepper. Sauté 6–8 minutes, stirring occasionally, until vegetables are tender and edges are lightly caramelized.

Divide the prepared components among three plates. On each plate place portions of: Sautéed Chicken Tibs (approx. 150 g cooked), Bone-In Chicken Stew (1 piece), Braised Lamb Cubes (approx. 130 g cooked), Mild Beef Cubes in Turmeric Sauce (approx. 130 g cooked), a scoop of Spicy Red Lentils (about 120 g cooked), a scoop of Mild Yellow Split Peas (about 120 g cooked), a serving of steamed kale (≈100 g cooked), and a portion of sautéed mixed veggies (≈120 g).

Garnish with chopped parsley if desired and serve immediately while warm. Provide injera, rice or flatbread on the side as preferred.