Ostri with Kamut and Teff

Pat the beef cubes dry with paper towels (this helps them brown). Heat the sunflower oil in a large pot over medium-high heat. Working in batches if necessary, add the beef and sear until deeply browned on all sides, about 5 minutes per batch. Transfer the beef to a plate and set aside.

Reduce the heat to medium. Add the chopped onion to the same pot and cook, scraping up any browned bits, until softened and golden, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.

Add the sweet paprika, crushed fenugreek, and dried thyme to the pot. Stir constantly for 30 seconds to toast the spices and release their aroma. Be careful not to burn them.

Stir in the grated tomato and tomato paste. Cook for 3 to 4 minutes, allowing the tomato to break down and the paste to darken slightly.

Return the seared beef to the pot along with any accumulated juices. Pour in the beef broth and add the bay leaves. Season with salt and black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 45 minutes.

Stir in the rinsed kamut and teff. Cover and continue simmering for 30 to 40 minutes, or until the grains are tender and the beef is falling apart. Stir occasionally to prevent sticking, and add a splash of water if the stew becomes too thick.

Remove the bay leaves. Taste and adjust the seasoning. Let the stew rest off the heat for 5 minutes to allow the flavors to meld. Garnish with fresh chopped cilantro before serving.