Served with injera, a sourdough-risen Ethiopian flatbread, this spicy beef stew is the ideal winter warmer for all its spice and tenacity.

SERVES 6 // COOKING TIME 5 hours

INGREDIENTS
For the injera
¾ cup white bread flour
¼ cup teff flour
1 cup water
Pinch salt
1 tbsp oil
For the berbere spice
6 cardamom pods, bruised
4 cloves
2 tbsp dried onion flakes
1 tbsp coriander seeds
1 tbsp smoked paprika
1 tsp cinnamon
1 tsp chilli flakes
½ tsp ground ginger
½ tsp allspice
½ tsp nutmeg
For the spicy beef stew
2 tbsp butter
1 kg beef chuck
2 onions, sliced
3 garlic cloves, crushed
1 tbsp grated ginger
400 g tin chopped tomatoes
2 cups beef stock
For the Swiss chard
1 tbsp butter
1 tbsp vegetable oil
1 tbsp grated ginger
2 garlic cloves, crushed
Pinch allspice
500 g Swiss chard

METHOD
For the injera
1. Place white bread flour and teff flour in a bowl. Make a well in the centre, and add water and salt. Mix until smooth, then allow to rest for 5 hours.
2. Fry the injera just before you are ready to eat. Heat a little oil in a non-stick pan.
3. Pour in 1 cup batter and swirl to coat the pan. Cover and cook for 5 minutes.
4. Flip, turn the heat down, cover and cook for 5 minutes. The bread will be darker brown in spots and should puff up with a pocket like a pita.
For the berbere spice
1. Preheat a pan and dry-roast all ingredients until fragrant. Crush with a mortar and pestle.
For the spicy beef stew
1. Melt the butter in a pot. Sear the meat until brown, then remove and set aside.
2. Fry onion, garlic and ginger in the same pan for 5 minutes. Sprinkle in 3 tbsp berbere spice and fry for 5 minutes. Add tomatoes and stock, and simmer for 10 minutes.
3. Return the beef to the pot and cook over low heat for 3 hours, stirring every now and then to make sure the stew doesn’t stick to the base of the pot.
For the Swiss chard
1. Heat the butter and oil in a pan and fry the ginger, garlic and allspice for 2 minutes.
2. Add the chard and fry for 5 minutes, until wilted.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

These injera pancakes with berbere chicken are another Ethiopian favourite!

The post Traditional Ethiopian spicy beef stew with injera appeared first on MyKitchen.

Moroccan kefta are flavourful ground beef or lamb meatballs spiced with cumin, paprika, cinnamon and cayenne pepper. Enjoy our take on this African dish with rice or couscous to make it a tasty main.

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
For the lamb meatballs
1 kg lamb mince
1 onion, finely chopped
3½ tsp paprika
2½ tsp cumin
2 tsp salt
½ tsp cinnamon
½ cup chopped parsley
For the sauce
½ onion, chopped
1 garlic clove, grated
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp cayenne pepper
2 bay leaves
1 tbsp tomato paste
1 tin chopped tomatoes
½ cup beef stock
To serve
1 cup couscous, cooked
Handful parsley, chopped

METHOD
For the lamb meatballs
1. Mix together all the ingredients and use your hands to form 5 cm oval meatballs.
2. Heat some oil in a pan and brown the meatballs on all sides. Remove from the heat and set aside.
For the sauce
1. Heat some more oil in a pot and sauté the onions until soft, about 4 minutes. Add the garlic and spices, and cook for 2 minutes, until fragrant.
2. Add the remaining ingredients and simmer for 5 minutes. Add the meatballs, cover and cook for 10 minutes.
3. Serve the meatballs hot with couscous and fresh parsley.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

This spicy Moroccan chicken is another traditional favourite, and perfect for weeknight dinners.

The post Spiced Moroccan lamb meatballs with couscous appeared first on MyKitchen.