Excellent resources are all over the web. Try these:
Don't get all bound up with too much technique or a dogged search for "authenticity" - not only do the recipes vary according to the cook who wrote them, but this cuisine lends itself to a bit of improvisation if you're willing to "play jazz instead of classical" in your kitchen (fusion works, I can't think of any curry that doesn't go well eaten with injera).
I'm looking forward to any help you might get. And if there's a master Ethiopian cook out there, any tips to recipes for
KEY SIR ALICHA; red beets, carrots and potatoes
YATAKILT ALICHA; cabbage, carrot, potatoes, delicately sauteed with peppers onions and garlic
SHIRO; crowned chick peas, mildly spiced, cooked with chopped onions and tomatoes
That's just cut as pasted from the menu for my favorite Ethiopian place in New York (Awash). Where I live now, there is only 1 Ethiopian place, and I didn't see these on the menu.