Dinner Ideas Guide

Spicy Goat Meat with Lentils and Collard Greens

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American, Ethiopian
dinner

A delightful fusion of spicy goat meat served over lentils and sautéed collard greens, all infused with classic Ethiopian flavors.

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Ingredients

1 lb goat meat, cut into bite-sized pieces
1 cup lentils, rinsed
2 tablespoons berbere spice
2 tomatoes, diced
1 onion, chopped
3 cloves garlic, minced
1 bunch collard greens, chopped
3 cups water or broth
Salt and pepper to taste
2 tablespoons oil

Instructions

In a large pot, heat the oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant, about 3 minutes.
Add the goat meat to the pot, seasoning with salt and pepper, and cook until browned on all sides, about 5-7 minutes.
Stir in the berbere spice and diced tomatoes, cooking for another 3-4 minutes.
Add the lentils and pour in the water or broth. Bring to a boil, then reduce heat and let simmer for about 20 minutes, or until the lentils are tender and the goat meat is cooked through.
While the stew is cooking, in a separate pan, sauté the collard greens in a little oil with salt and pepper until wilted, about 5-7 minutes.
Serve the spicy goat meat and lentils over a bed of sautéed collard greens.

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