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Gomen be siga (kale with beef): recipe illustration
Meat

Gomen be siga (kale with beef)

A family dish in which chunks of beef are braised with shredded kale, onion and niter kibbeh. The kale becomes tender and fragrant, and the meat stays juicy in a light sauce.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the beef into 3 cm pieces, trim off any excess fat and season with the salt.
  2. Melt the niter kibbeh in a casserole dish and fry the sliced onions for 8 minutes until golden.
  3. Add the meat, chopped garlic and ginger, then sear the meat for 5 minutes, turning it to colour it on all sides.
  4. Stir in the berbere, pour in the water, cover and braise gently for 45 minutes until the meat is tender.
  5. Meanwhile, strip the tough stalks from the kale and finely shred the leaves.
  6. Add the kale to the casserole, cover and cook for another 15 minutes, stirring, until the kale is tender and the sauce has come together. Serve hot with the injera.

Variations and tips

Vegetarian version. Leave out the beef and add 2 potatoes cut into cubes to give the dish body.

Using what you can find. If kale is not available, use spinach or curly green cabbage and reduce the cooking to 10 minutes.

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Original Ecomely recipe.