Traditional Somali Platter with Buckwheat Injera

1.To make the injera, whisk buckwheat flour, all-purpose flour, water, yeast, and salt in a bowl. Cover and let ferment at room temperature for at least 12 hours or overnight.

2.Heat a non-stick skillet over medium-high heat. Pour a ladle of batter into the pan, swirling to create a thin layer. Cook until bubbles form on the surface and the edges lift, about 2 minutes. Do not flip; remove and set aside.

3.For the lamb suqaar, heat oil in a large pan over medium-high heat. Add the lamb cubes and sear until browned on all sides. Remove lamb from the pan.

4.In the same pan, add onions and sauté until translucent. Stir in garlic, cumin, coriander, turmeric, and cardamom, cooking for 1 minute until fragrant.

5.Add the tomatoes and cook until softened. Return the lamb to the pan, season with salt and pepper, cover, and simmer on low heat for 30 minutes until the meat is tender.

6.For the lentils, heat oil in a pot, add tomato paste and berbere spice, and cook for 1 minute. Add the lentils and broth, bring to a boil, then reduce heat and simmer for 20 minutes until soft and thickened.

7.To serve, arrange the buckwheat injera on a large platter and spoon the lamb suqaar and spicy lentils on top, allowing the bread to soak up the juices.