Entree: Ethiopia – Harar – ጎመን በስጋ ➤ Gomen be Siga (Ethiopian stewed collard greens cooked with seasoned beef in spiced clarified butter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) beef stew meat, trimmed and cut into 1 inch (2.5 cm) cubes
- 1 lb (450 g) collard greens, stems removed and coarsely chopped
- 3 tbsp (45 ml) niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter
- 1 large onion, finely chopped (8 oz (225 g))
- 3 cloves garlic, minced (approx. 5/16 oz (9 g))
- 1 tbsp (15 ml) minced fresh ginger
- 1 tsp (2 g) berbere spice blend (optional, Harari preference for more heat)
- 1 cup (240 ml) beef stock or water
- 1 tbsp (15 ml) fresh lemon juice (optional)
- Salt and freshly ground black pepper to taste

Show original ingredient measurements

- 1 lb (450 g) beef stew meat, trimmed and cut into 1 inch (2.5 cm) cubes
- 1 lb (450 g) collard greens, stems removed and coarsely chopped
- 3 tbsp (45 ml) niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter
- 1 large onion, finely chopped (8 oz/225 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (15 ml) minced fresh ginger
- 1 tsp (2 g) berbere spice blend (optional, Harari preference for more heat)
- 1 cup (240 ml) beef stock or water
- 1 tbsp (15 ml) fresh lemon juice (optional)
- Salt and freshly ground black pepper to taste

Instructions

1. Heat a wide heavy skillet or pot over medium heat and add the niter kibbeh. When hot, add the chopped onion and sauté until soft and beginning to brown, about 7–9 minutes.
2. Stir in the garlic and ginger and cook 1 minute until aromatic. Add the beef cubes and brown on all sides, about 6–8 minutes.
3. Sprinkle in the berbere if using and stir to coat the meat, toasting the spice 1 minute.
4. Add the chopped collard greens and pour in the beef stock. Stir to combine, cover, and reduce heat to low.
5. Simmer gently until the beef is tender and the greens are soft, about 40–60 minutes, stirring occasionally and adding a little more stock or water if the mixture becomes dry.
6. Stir in the lemon juice if using, season with salt and pepper to taste, and simmer 2–3 more minutes to meld flavors.
7. Serve hot alongside injera, rice, or flatbread.