Yesterday I showed you how to make Injeras, a fermented flatbread/pancake that is a staple part of Ethiopian (and other African countries') cuisine. My Injeras were used in another of the recipes from my Ethiopian-themed Kitchen Trotter box called Lega Tibs. It's a lovely family-friendly meal with beef in a lightly spiced tomato sauce, or you can add extra spices to hot things up if you prefer. The Berberé spice blend in my Kitchen Trotter box is typically Ethiopian, but you could substitute it for a mix of chilli powder, cumin, coriander and ginger. If you want to be totally authentic, forget the cutlery and use the injera to scoop up the meat and sauce.
1 injera per person (see yesterday's recipe)
800g steak/faux filet
3tbsp olive oil
1/2 green pepper
1 clove of garlic, crushed
1tsp black pepper
fresh rosemary (optional)
150g cherry tomatoes
1tbsp tomato concentrate
1 onion or shallot
4tbsp (or to taste) berberé spices
1 clove garlic
1 beef stock cube
Prepare the injeras. (They can be eaten hot or cold, if made in advance.)
Cut the steak into cubes, slice the onions and green pepper. Heat the oil in a pan and stirfry the meat and vegetables for 5 minutes. Add the garlic, black pepper and rosemary and cook for a further minute. Remove the meat and vegetables to a separate dish and reserve the cooking juices in the pan.
Halve the cherry tomatoes and slice the onion or shallot. Put it all in the cooking juice and cook for 5 minutes, then add the stock cube and tomato concentrate.
Return the meat and vegetables to the tomato sauce and add the berberé spices to taste.
Serve the sauce on an injera. Garnish with a few halved cherry tomatoes if you have any left (unlike me!).
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Fancy trying out some more Ethiopian cuisines? How about Ye Masir Azifa?