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Restaurants›Zara Restaurant Bristol - Ethiopian & Eritrean Cuisine›Zara Special 50/50 Meat & Veg Cm Recipe

Zara Special 50/50 Meat & Veg Cm Recipe

Name: Zara Restaurant Bristol - Ethiopian & Eritrean Cuisines Zara Special 50/50 Meat & Veg CM Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 1.5 lbs beef chuck, trimmed and cut into 1-inch cubes; 1 large yellow onion, finely chopped; 4 cloves garlic, minced; 1 tbs fresh ginger, minced; 3 tbs berbere spice mix; 2 tbs tomato paste; 2 cups beef or water; 4 tbs niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter; 1 tsp salt; 0.5 tsp fresh black pepper; 1 lbs boneless skinless chicken thighs, cut into 1-inch pieces; 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 1 tsp fresh ginger, minced; 1 tsp turmeric; 0.5 tsp mitmita or mild chili powder; 1 tbs tomato paste; 1 cup chicken stock or water; 2 tbs niter kibbeh or olive oil; 0.75 tsp salt; 1 lbs lamb leg or shoulder, thinly sliced; 2 medium yellow onion, thinly sliced; 2 cloves garlic, minced; 1 tsp berbere (light) or paprika; 2 tbs niter kibbeh or butter; 0.75 tsp salt; 0.5 tsp freshly ground pepper; 6 cups collard greens or kale, washed and chopped; 2 medium carrots, peeled and cut into matchsticks; 2 medium potatoes, peeled and diced 1/2-inch

Inspired by Zara Restaurant Bristol - Ethiopian & Eritrean Cuisine

Time2h

Serves4

Assortment of traditional meat zighini, derho, kilkil, 3 topping veg served with teff injera

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Ingredients

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Meat Zighini (Spicy Beef Stew)

1 1/2 lbs beef chuck, trimmed and cut into 1-inch cubes

1 large yellow onion, finely chopped

4 cloves Garlic, minced

1 tbs fresh ginger, minced

3 tbs berbere spice mix

2 tbs tomato paste

2 cups beef or water

4 tbs niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter

1 tsp Celtic sea salt

1/2 tsp fresh black pepper

Derho (Mild Chicken Stew)

1 lbs boneless skinless chicken thighs, cut into 1-inch pieces

1 medium yellow onion, finely chopped

3 cloves Garlic, minced

1 tsp fresh ginger, minced

1 tsp turmeric

1/2 tsp mitmita or mild chili powder

1 tbs tomato paste

1 cup chicken stock or water

2 tbs niter kibbeh or olive oil

3/4 tsp Celtic sea salt

Kilkil (Sautéed Lamb with Onions)

1 lbs lamb leg or shoulder, thinly sliced

2 medium yellow onion, thinly sliced

2 cloves Garlic, minced

1 tsp berbere (light) or paprika

2 tbs niter kibbeh or butter

3/4 tsp Celtic sea salt

1/2 tsp freshly ground pepper

Three Topping Veg (Split Across 3 Veg Sides)

6 cups collard greens or kale, washed and chopped

2 medium carrots, peeled and cut into matchsticks

2 medium potatoes, peeled and diced 1/2-inch

1 cup green peas (frozen or fresh)

1 small yellow onion, finely chopped (for veg sides)

2 cloves garlic, minced (for veg sides)

2 tbs olive oil or niter kibbeh

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Injera

6 pieces teff injera (store-bought) or teff flatbreads

Garnish & Serving

2 tbs fresh cilantro or parsley, chopped

1/2 cup sliced red onion or pickled red onion

2 pieces lemon wedges

Method

Meat Zighini (Spicy Beef Stew)

Brown beef

Heat 2 tablespoons of niter kibbeh in a heavy-bottomed pot over medium-high heat. Pat beef dry and brown in batches (about 5 minutes per batch) until well-seared. Remove and set aside.

Sauté aromatics

Reduce heat to medium. Add remaining 2 tablespoons niter kibbeh to the pot. Add chopped onion and cook 6–8 minutes until soft and translucent. Add garlic and ginger and cook 1 minute until fragrant.

Build the stew

Stir in berbere and tomato paste and cook 1–2 minutes to bloom the spices. Return browned beef to the pot, add beef or water (2 cups), salt, and pepper. Bring to a simmer, reduce heat to low, cover partially and simmer gently for 1 to 1.25 hours, stirring occasionally, until beef is tender and sauce is thickened. Adjust seasoning.

Derho (Mild Chicken Stew)

Sauté onions

Heat 2 tablespoons niter kibbeh (or olive oil) in a medium skillet over medium heat. Add chopped onion and cook 5–6 minutes until soft.

Add chicken & spices

Add chicken pieces and cook, stirring, until lightly browned, about 4–5 minutes. Add garlic, ginger, turmeric, and mitmita (or mild chili). Cook 1 minute to toast spices.

Simmer

Stir in tomato paste and chicken stock (1 cup). Bring to a gentle simmer, cover and cook 12–15 minutes until chicken is cooked through and sauce is slightly reduced. Season with salt. Keep warm.

Kilkil (Sautéed Lamb with Onions)

Caramelize onions

In a large skillet heat 2 tablespoons niter kibbeh over medium heat. Add the thinly sliced onions with a pinch of salt and cook 10–12 minutes until soft and beginning to caramelize.

Cook lamb

Increase heat to medium-high, add lamb slices and cook, stirring, until browned and cooked through (4–6 minutes). Add garlic and berbere/paprika, cook 1 minute. Taste and season with salt and pepper.

Three Topping Veg (Split Across 3 Veg Sides)

Potato & Carrot Side

Heat 1 tablespoon oil in a skillet over medium heat. Add half the chopped onion and cook 3 minutes. Add diced potatoes and carrots, season with 1/2 tsp salt and 1/4 tsp pepper, and cook, stirring, until potatoes are tender and carrots are cooked through, about 12–15 minutes. If needed add 2–3 tablespoons water and cover briefly to finish cooking. Keep warm.

Greens Side

In another pan heat 1/2 tablespoon oil. Add remaining onion and cook 3–4 minutes. Add chopped collards/kale and a pinch of salt, cook, stirring, until wilted and tender (6–8 minutes). Add garlic in the last minute. Adjust seasoning and set aside.

Peas Side

Heat remaining 1/2 tablespoon oil in a small pan, add frozen or fresh peas, season with a pinch of salt and cook 3–4 minutes until bright and heated through. Toss with a little chopped cilantro if desired.

Injera & Plating

Warm injera briefly by stacking and wrapping in a clean towel or placing in a low oven (200°F / 95°C) for 5–8 minutes. On a large communal platter or individual plates, place 2–3 pieces of injera as the base. Spoon Meat Zighini, Derho, and Kilkil onto separate areas of the injera. Arrange the three veg sides (potato & carrot, greens, peas) in their own sections. Garnish with chopped cilantro, sliced or pickled red onion, and lemon wedges. Serve immediately; diners tear injera to scoop stews and vegetables.