Served For 2 Recipe

Prepare meat and injera/rice

Cut the main meat into 2–3 cm bite-sized pieces. Pat dry and season with 1 tsp salt and 1/2 tsp black pepper. If using rice, cook 1 cup rice according to package instructions now. If using injera, warm the injera on a low skillet or in the oven wrapped in foil just before serving.

Heat 2 tbs vegetable oil in a large skillet over medium-high heat. Add half the chopped onion and sauté until golden-brown and softened (6–8 minutes). Add 1 tbs berbere, 1 tsp paprika, 1 tsp turmeric, garlic and ginger; cook 1–2 minutes until fragrant.

Add the seasoned meat to the skillet and sear for 4–6 minutes until browned on all sides. Add 200 ml water, reduce heat to medium-low, cover and simmer for 18–25 minutes (depending on meat) until tender and sauce has thickened. Taste and adjust salt (add up to remaining 1 tsp) and pepper. If you used niter kibbeh or butter, stir in 1 tsp at the end for richness.

In a small saucepan, heat 1 tsp vegetable oil over medium heat. Add remaining half of the chopped onion (about 1 cup) and sauté until translucent (4–5 minutes). Add 1 tbs tomato paste and 1 tsp berbere, cook 1 minute to bloom the spices.

Add rinsed red lentils and 300 ml water. Bring to a gentle boil, then reduce heat and simmer, partially covered, for 12–15 minutes until lentils are tender and most liquid absorbed. Stir occasionally; mash lightly with the back of a spoon for a creamier texture. Season with 1 tsp salt to taste. Keep warm.

Heat 1 tbs olive oil in a skillet over medium heat. Add shredded cabbage and julienned carrot. Sauté, stirring occasionally, until softened but still slightly crisp, about 6–8 minutes.

Season with 1/2 tsp salt and 1 tsp lemon juice. Cook 1 more minute, adjust seasoning, then remove from heat and keep warm.

Heat 1 tsp olive oil in a small pan over medium heat. Add diced tomato and cook 2 minutes until slightly softened. Add cooked chickpeas, 1 tsp cumin, 1/2 tsp paprika and 1/2 tsp salt. Cook, stirring, for 4–5 minutes until warmed through and flavors combine. Remove from heat and keep warm.

In a wide skillet, heat 1 tbs olive oil over medium-high heat. Add sliced garlic and sauté 30 seconds until fragrant. Add spinach and toss continuously until wilted, 2–3 minutes. Season with 1/2 tsp salt. Remove from heat.

Boil or steam diced potatoes for 8–10 minutes until just tender. Drain well.

Heat 1 tbs olive oil in a pan over medium heat. Add cooked potatoes, sprinkle 1 tsp berbere and 1/2 tsp salt; toss and sauté 4–5 minutes until edges crisp and spices coat potatoes. Keep warm.

Combine diced tomato and thinly sliced red onion in a bowl. Toss with 1 tsp olive oil, 1 tsp lemon juice and 1/4 tsp salt. Let rest 5 minutes so flavors meld. Taste and adjust acidity or salt if needed.

Arrange warmed injera (or rice) on a serving platter. Place the cooked main meat in the center as the focal point.

Position each topping around the main meat in separate small piles or sections: spiced lentils, braised cabbage & carrot, spiced chickpeas, sautéed spinach, berbere potatoes, and tomato-onion salad. This creates an assorted platter with 6 toppings.

Sprinkle chopped cilantro/parsley over the platter and add sliced green chili if using. Serve hot, tearing pieces of injera to scoop up meat and toppings, or serve with rice on the side.