This ended up taking a lot less time than I thought it might. Injera is a cinch if you've got a sourdough starter, teff flour, 2 days, and a seasoned cast steel pan. Our batch got super bubbly and sour—just what we were after. For the red lentils, collards, and lamb shoulder bits (or tibs I guess—when in Ethiopia in Ohio), the beginning was all the same—onions, garlic, and ginger sweating in grape seed oil and butter. We used a bit of turmeric with the lentils, a touch of tomato paste with the lamb and berbere in general.
The payoff was that strange alchemy of traditional dishes that become far more than the sum of their parts.
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