Served For 1 Recipe

Prepare and simmer the main meat

Heat 1 tbs vegetable oil in a small saucepan over medium heat. Add the stewing beef cubes and brown briefly on all sides (about 3–4 minutes). Add 300 ml water and 1 tsp salt. Bring to a gentle simmer, reduce heat to low, cover partially and cook until tender, about 40–50 minutes (check at 30 minutes and add water if needed). If using quick-cooking alternative (pre-cubed tender beef), simmer 20–25 minutes until fork-tender. Keep warm and reserve 100 g of the cooked beef to use in Topping 1 if not cooking separate strips.

If using injera, warm a piece briefly in a dry pan or wrap to soften. If serving rice instead, prepare 1/2 cup cooked rice per person separately (not included in ingredient quantities above).

If you reserved cooked beef, slice it into thin strips; if starting fresh, slice 100 g raw beef into thin strips. Heat 0.5 tbs oil in a small skillet over medium-high heat. Add 0.25 cup chopped onion and sauté 2–3 minutes until soft. Add 1 tsp minced garlic and cook 30 seconds. Stir in 0.5 tbs tomato paste and 1 tsp berbere; cook 1 minute to bloom spices. Add the beef strips and toss to coat, searing 2–3 minutes until browned. Season with 0.25 tsp black pepper and a pinch of salt to taste. Remove from heat and keep warm.

Pat the 100 g chicken pieces dry and season with 0.25 tsp salt and 0.25 tsp turmeric plus 0.5 tsp minced garlic. Heat 0.5 tbs oil in a small nonstick skillet over medium heat. Add chicken and cook 4–6 minutes, stirring occasionally, until cooked through and lightly golden. Remove and keep warm.

In a small saucepan heat 0.5 tbs oil over medium. Add 0.25 cup finely chopped onion and sauté 2–3 minutes until translucent. Add 0.5 tbs tomato paste and 0.5 tsp berbere; cook 1 minute. Add 50 g rinsed red lentils and 150 ml water, stir, bring to a simmer. Reduce heat and cook uncovered 12–15 minutes until lentils are tender and most liquid is absorbed, stirring occasionally. Season with 0.25 tsp salt and adjust berbere to taste. Remove from heat and let thicken slightly.

Heat 0.5 tbs oil or niter kibbeh in a small skillet over medium. Add 0.25 cup sliced onion and sauté 2–3 minutes until softened. Add 0.5 tsp minced garlic and cook 30 seconds. Add 50 g chopped collard greens and a splash (about 1–2 tbs) water if needed. Sauté and cover for 4–6 minutes until tender. Season with 0.25 tsp salt and 0.25 tsp black pepper. Remove from heat.

Heat 0.5 tbs oil in a small skillet over medium. Add 0.25 cup finely chopped onion and sauté 2–3 minutes. Add 60 g cooked chickpeas, 0.25 tsp cumin and 0.25 tsp paprika; stir and cook 3–4 minutes until warmed and fragrant. Add 0.5 tsp lemon juice and 0.25 tsp salt; stir and adjust seasoning. Remove from heat.

Combine 0.5 diced tomato, 0.25 diced cucumber, 0.25 tbsp very thinly sliced red onion, 0.5 tsp lemon juice, 0.5 tsp olive oil, 0.125 tsp salt and 1 tsp chopped cilantro or parsley in a small bowl. Toss gently and let sit 5 minutes to meld flavors. Chill briefly if desired.

On a plate arrange the warmed injera (or rice) as the base. Place a portion of the main stewed beef near center. Arrange six small mounds of each topping (Berbere beef, mild chicken, lentil stew, collard greens, spiced chickpeas, tomato-cucumber salad) around the main, spacing evenly. Garnish with the reserved chopped cilantro/parsley. Serve immediately, tearing injera to scoop bites of each topping; if using rice, use fork or spoon.

Taste components and provide extra berbere, lemon, or salt on the side so the diner can adjust heat and acidity to preference.