Berbere Rack of Veal with Sweet Potato Peanut Puree, Ethiopian Sautéed Greens and Chickpea Flour Stew

1 Rack of veal

2 tbsp Olive oil

Berbere Spice Blend

1 tsp Coriander seeds

1 tsp Fenugreek

4 Cardamom pods

2 Allspice berries

1 Cinnamon stick, 1-inch piece

½ tsp Cumin seeds

2 Cloves, whole

2 tsp Salt

¼ tsp Ground ginger

¼ tsp Nutmeg, freshly grated

1 ½ tsp Onion powder

½ tsp Garlic powder

2 tsp Sweet paprika

2 tsp Ancho chili powder

Sweet Potato and Peanut Puree

2 lbs Sweet potatoes, peeled, cubed

½ tsp Ground ginger

4 cups Chicken stock

½ cup Peanut butter, smooth

1 tbsp Lime juice

½ tsp Ancho chili powder

1 tsp Salt

Ethiopian Sautéed Greens: Gomen

2 cups Onion, chopped

2 tbsp Garlic, chopped

2 tbsp Ginger, peeled, chopped

¼ cup Olive oil

2 Bu Collard greens, trimmed, ½-inch slices

½ Jalapeño, thinly sliced

1 tsp Salt

Ethiopian Chickpea Flour Stew: Shiro

1 cup Clarified butter

1 cup Red onion, minced

2 tbsp Garlic, minced

2 cups Tomatoes, chopped

1 tsp Ground cumin

2 Bay leaves

1 cup Chickpea flour

½ tsp Berbere spice

2 cups Water

For the Berbere Spice Blend:

Heat a small sauté pan and add all the whole spices and toast until very fragrant and you see wisps of smoke.

Remove, cool, add the rest of the spices and grind together. Reserve 1 teaspoon of the spice mixture for use in the shiro.

Preheat an oven to 350 degrees F.

Trim the veal, rub with oil, and cover the ends of the bones with foil.

Rub the rest of the spice all over the veal. Marinate for 20 minutes. Tie the rack in between each rib in order to maintain its shape during cooking.

For the Sweet Potato and Peanut Puree:

Place all the ingredients in a pot, cover and simmer until the potatoes are very tender, then remove the cover and cook until the mixture is thick.

Puree the mixture in a food processor and return to the pot to keep warm.

For the Gomen:

Puree the onion, garlic, and ginger to a smooth paste.

Heat a saucepan with oil and add the paste. Fry the paste, stirring continuously, for 5 minutes until the liquid has evaporated.

Add the collard greens in batches tossing to combine with the onion mixture. Cook on medium low for 10 minutes, stirring occasionally.

Add the jalapeño, and stir. Cook partially covered for 10 minutes until the greens are tender. There should not be much liquid left.

For the Shiro:

Add ¼ cup of clarified butter to a saucepot and heat on medium-high. Add the onion and garlic and cook until slightly caramelized. Add the tomatoes and cook covered until they break down, about 5 to 10 minutes.

Add the cumin, bay leaves and chickpea flour and stir to combine well. Mix in the water and the berbere spice. Bring to a boil, turn down low and simmer until thickened like a porridge consistency. Add the rest of the clarified butter and adjust the seasoning.

To cook the veal, heat a skillet with some olive oil and sear the rack until nicely browned.

Place the rack into the oven and turn occasionally until the internal temperature is 135 degrees F. Rest for 10 minutes.

Remove the foil and slice in between the bones.

To Assemble:

Place the sweet potato puree and shiro on a plate, top with the gomen and lay the veal on top.

Note: Slice the jalapeño for the gomen on a mandolin for thin pieces. You can also roast the veal rack in a wood-fired oven or pit.

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Berbere Rack of Veal with Sweet Potato Peanut Puree, Ethiopian Sautéed Greens and Chickpea Flour Stew