Zigni

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A traditional ethiopian/eritrean dish. Very hot, so be prepared. If you're used to hot curries, you'll love it! Berbere pepper is a spice mix of mostly paprika and chili with some other spices (recipe included). It is also delicious on barbecues and in hot tomato sauces.

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Steps

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For the berbere , grind spices if necessary.

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Combine the spices and roast in a dry skillet on low heat , stirring constantly , for about 5-10 minutes , or until warm and just slightly roasted and fragrant - not browned.

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The proportions between hot and mild paprika powder should be adjusted to taste.

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I prefer 50 / 50 , which gives a fairly hot result.

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The paprika powder should be of highest quality.

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While still hot , pour the berbere pepper into a jar and seal.

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Will keep for months in a cool and dark place.

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For the stew , brown the meat on high heat until brown , then add the onion , and eventually the garlic and 3 tbsp berbere , which are not to become burnt.

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Deglaze with the wine.

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Add the canned tomatoes with their liquid , the stock cubes and the tomato paste and let simmer very slowly until the meat is tender and the stew has thickened.

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Add salt , pepper and lemon to taste.

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Garnish with coriander and serve hot on injera.

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Also good with rice or potatotoes.

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Ingredients

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stewing beef, vegetable oil, onions, garlic cloves, plum tomatoes with liquid, beef bouillon cubes, tomato paste, dry red wine, salt, pepper, lemon juice, fresh coriander, ground ginger, ground fenugreek, ground black pepper, ground coriander, ground cardamom, ground cloves, ground allspice, ground cinnamon, hot paprika