Have you ever infused butter before? I’m not talking a simple herb or spice. I’m talking a good 10 or so simmered to curry-like perfect. Then skimmed and sieved and used sparingly because it’s precious.
Because when you’re cooking bland lentils, you need something to make them special. And boy, does this do the trick.
If you don’t cook a lot of Ethiopian food, you’re not alone. Because making injera is tough injera—that spongy, sourdough-like flatbread that’s both a bed and a utensil for whatever Ethiopian stew or salad you put on top.
But when I got invited to an injera party where a friend was planning to ferment teff, the traditional injera grain, for several days to get a starter culture and then ferment the batter and then cook the injera, I felt like I, too, could produce something special for the occasion.
I don’t do pre-mixed curry blends or Ethiopian recipes with only a couple of ingredients. You need fresh whole spices and you need to toast and grind them yourself. Then you need to simmer them with meat or lentils or vegetables and a whole lot of clarified butter or ghee. Only then will you make an incredible “wat” or Ethiopian curry.
This is a recipe for Ethiopian misr wat. It’s a good one. It doesn’t cut corners. It may be one of the most time-consuming lentil dishes you’ll ever make, but that butter keeps, and you know what’s good with leftover spiced butter (or spiced vegan margarine)? Toast and sliced radishes. Toast. Sandwiches. Meat. Popcorn. Chicken. Fish. Steamed broccoli. Boy is broccoli good. Cauliflower. Carrots. Rice. Pretty much anywhere you would use butter, you can use this spiced butter…and it will be better. It’s all umami. I can’t take credit for this recipe, but I can take credit for passing it on.
Yes, you’re welcome. And thanks to you for doing the same once you realize how good it is.
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