AT A GLANCE
Store the extra berbere spice in an airtight container in the pantry and use it to make other Ethiopian specialties, such as doro wat, a spiced chicken dish.
|01||For berbere spice, dry-roast cardamom, cloves, coriander and fenugreek seeds, black peppercorns and allspice in a small frying pan over medium heat until fragrant (2-3 minutes). Cool, then finely grind in a mortar and pestle, or spice grinder, with onion flakes and chilli. Stir through remaining spice and 1 tsp fine sea salt.|
|02||Heat half the ghee in a large casserole or saucepan over medium heat. Add beef in batches, turn occasionally until browned (3-5 minutes), then remove from pan and set aside. Heat remaining ghee, add onion and stir occasionally until golden (8-10 minutes). Add garlic and ginger, and stir until fragrant (2-3 minutes). Add 2½-3 tbsp berbere spice (remainder will keep for 3 months) and stir to combine. Add tomato and stock, and bring to a simmer, then return beef to the pan and reduce heat to very low, cover and stir occasionally until beef is quite tender (3-3½ hours). Remove lid and cook until beef is thoroughly giving (1 hour). Set aside to rest (15 minutes).|
|03||For spiced silverbeet, blanch leaves until just tender (1 minute), drain and refresh, then squeeze to remove excess water. Heat ghee in a large frying pan over high heat. Add garlic, ginger and seeds, and stir until fragrant (30 seconds). Add silverbeet and stir occasionally until it starts to become golden (3-4 minutes). Add allspice, season to taste and serve hot with beef stew and flatbread.|
Note Injera is Ethiopia's traditional flatbread, but Lebanese or Afghan breads also work well.
BOLD RED ZINFANDEL. , suggested by MAX ALLEN