Mix the berbere seasoning. Combine all the spices in a jar, stir with a fork, and set aside.

Brown the beef. Heat the ghee or oil in a large Dutch or soup pot oven over medium-high heat. Season the beef with the salt and pepper, then brown the beef in batches, removing the chunks to a plate as they brown.

Cook the aromatics. Reduce the heat to medium-low, add a little more fat to the pan, if necessary, and add the onions. Cook until golden and translucent, about 12-15 minutes. Add the garlic and cook until fragrant, 30 seconds, then add the tomato paste, berbere seasoning, and sugar. Cook until a thick paste forms, about 3 minutes. Add the broth and beef cubes to the pot, and bring to a simmer. Cook, covered, for 60-75 minutes, or until the beef is very tender.

Big finish. Remove the beef from the cooking liquid and shred it with two forks, then return it to the pot and simmer, uncovered, 15 minutes. Serve with the collard greens.

Bloom the spices. Heat the ghee in a large pot over medium heat. Add the cardamom, fenugreek, and nigella and cook, stirring often, until fragrant, 1–2 minutes.

Cook the aromatics. Increase the heat to medium-high and add the olive oil; add onions and cook, stirring often, until browned and soft, 10 minutes. Add garlic, chiles, and ginger and cook, stirring frequently, 3 minutes.

Finish the greens. Add the collards, water, salt, and pepper. Bring to a boil, then reduce heat to low and cook, stirring occasionally, until the collards are tender, 50–55 minutes. Stir in the juice of the lemon and serve hot.