Name: An Ethiopian Feast: Ground Beef Stew, Collard Greens, and Teff Flatbread (Minchet Abish, Ye’basha Gomen, and Ingera)
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Yield: 6 servings
Ingredients: 1½ cups (245 g) teff flour; 2 cups (475 ml) water; ¼ teaspoon salt; Clarified butter, avocado oil, or coconut oil, for the pan (if needed); 2 tablespoons clarified butter (ghee); 1 large onion, diced; 4 large cloves garlic, crushed or grated on a microplane; 1-inch piece fresh ginger, grated on a microplane; 1½ teaspoons ground sweet paprika; 1 teaspoon salt; ½ teaspoon each ground coriander, cumin, cinnamon, turmeric, and crushed red pepper flakes; ¼ teaspoon each ground nutmeg, allspice, cardamom, cloves, fenugreek, and black pepper; 1½ lbs (680 g) organic grass-fed ground beef (I use 85% lean); 3 to 4 cups (710 to 950 ml) water or low-sodium beef stock; 1 (6 oz/170 g) can tomato paste; 4 tablespoons clarified butter (ghee); 1 large onion, diced; ¼ teaspoon each salt, crushed red pepper flakes, ground cardamom, and black pepper; ⅛ teaspoon ground fenugreek; 4 large cloves garlic, crushed or grated on a microplane; ½-inch piece fresh ginger, grated on a microplane; 2 lbs (910 g) collard greens, rinsed, de-stemmed, and sliced into ¼-inch strips; 1½ cups (355 ml) water or low-sodium vegetable stock; 2 tablespoons fresh lemon juice, or more to taste