Berbere Beef Stew with Spiced Silverbeet | Gourmet Traveller

Ingredients

• 40 gm ghee
• 1 kg beef, such as brisket or chuck, cut into 4cm pieces
• 2 onions, thinly sliced
• 3 garlic cloves, crushed
• 1½ tbsp finely chopped ginger
• 400 gm canned crushed tomatoes
• 500 ml beef stock (2 cups)
• To serve: flatbread (see note)
• Berbere spice
• 6 cardamom pods, bruised
• 4 cloves
• 1 tbsp coriander seeds
• 1 tsp each fenugreek seeds and black peppercorns
• ¼ tsp ground allspice
• 50 gm dried onion flakes
• 5 small dried red chillies, seeds removed, coarsely broken
• 50 gm sweet paprika
• ½ tsp each ground nutmeg, ground ginger and ground cinnamon
• Spiced silverbeet
• 500 gm silverbeet leaves (about 1 bunch)
• 1½ tbsp ghee
• 2 garlic cloves, finely chopped
• 1 tbsp finely chopped ginger
• 1½ tbsp nigella seeds
• 1 tsp fenugreek seeds
• Pinch of ground allspice