Injera Asa Lebleb
A soul-warming ethiopian curry where injera simmers in a deeply spiced sauce — comfort food built for sharing with warm flatbread or rice. 32 minutes of mostly hands-off cooking.
Ingredients
- Tomato Puree400 g
- Saltto taste
- Onion1 large, finely chopped
- Garlic4 cloves, minced
- Niter Kibbeh2 tbsp
- Berbere1 tsp
- Injera6 pieces
- Mitmita1 tsp
- Ground Fenugreek1/2 tsp
- Barley100 g
Optional extras
- Fresh Cilantrohandful, to finish
Instructions
- 1
Heat the Niter Kibbeh in a heavy-bottomed pot over medium heat until shimmering.
- 2
Add the onion and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.
- 3
Stir in the garlic plus the berbere, mitmita and ground fenugreek; toast for about a minute until the kitchen smells incredible.
- 4
Add the injera, turning every piece through the spice base so it's fully coated, and sear lightly.
- 5
Pour in the tomato puree, bring to a gentle bubble, then cover and simmer until the injera is tender.
- 6
Uncover and reduce until the sauce clings to a spoon. Finish with fresh cilantro and a squeeze of lemon.
Chef's tip
Let the dish rest 5 minutes off the heat before serving so the flavours settle.
/dish/9516