Ethiopian beef with injera and kale

Ingredients for 4 servings:

• 500 g flour (teff flour)
• 300 ml water
• 1 tsp dry yeast
• 1 jar kale
• 1 chili pepper(s)
• 2 onions
• 1 kg lean beef
• 500 g onion(s)
• 300 g pointed peppers, green
• 1 can of tomatoes, chopped
• 3 tbsp Ghee , or Niter Kebbeh, then all spices except salt and pepper are omitted
• Fenugreek
• cumin
• Cinnamon
• Ginger
• cardamom
• salt and pepper
• chili powder

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes

Tibbs

Make a thin batter from the flour, water, and yeast, similar to crepe batter. Mix until lump-free. Then let it stand for 1 hour. Heat a non-stick pan over medium heat and add a ladle of batter. Do not add any fat! The flatbread will have small air bubbles – this is intentional. Do not turn it over! When the surface is no longer shiny, it is ready. Remove it from the pan with a spatula and place it on a cold, wet kitchen towel to cool. Prepare the remaining injera and, when cold, stack them on top of each other. Remove the kale from the jar and squeeze it well with your hand. Add it to a heated pot, stirring occasionally. Cut the 2 onions into half rings and chop the chili pepper, then add it. Add salt, pepper, and a dollop of ghee and simmer. Wash the beef and pat it dry. Cut the meat into small pieces—several smaller than goulash. Heat a large pan and add the meat without any fat. Turn it over frequently. After a while, the meat will absorb water. Let it cook, turning it over frequently, until the water has evaporated and the meat is seared and browned, or the bottom of the pan turns dark. Pour the tomatoes over it and mix everything well. By now, the meat juices should drain from the bottom of the pan, preventing it from burning. Simmer at medium heat for about 15 minutes. In the meantime, peel the onions and slice them into wide rings. You can add them to the pan as soon as they’re sliced ​​and stir them in. Slice the bell peppers into rings and add them to the pan. Mix everything well and simmer for another 10 minutes, stirring constantly. Finally, add the fat and spices. Season to taste and serve with the kale and injera. Traditionally, everything is served on a large plate. You can leave out the cutlery and eat with your hands, using the injera as a fork.