Zigni
Zigni is an Eritrean slow-cooked beef stew with a concentrated onion base, berbere and tomatoes. Long cooking softens both meat and spice into a rich sauce for injera.
Photo: LittleT889 — Own work · CC BY-SA 4.0 · Sources
Ingrédients & Étapes de préparation
8 ingr.
Note historique
Zigni is an Eritrean slow-cooked beef stew with a concentrated onion base, berbere and tomatoes. Long cooking softens both meat and spice into a rich sauce for injera.
5 étapes
Cook onions dry over medium-low heat until collapsed and lightly coloured.
Add niter kibbeh, berbere, garlic and cardamom and cook gently until aromatic.
Add beef and turn it in the spice base, then add tomatoes and a small amount of water.
Cover and simmer slowly for 75–90 minutes, stirring and adding water only as needed.
Cook until beef is tender and the sauce thick and glossy, then adjust salt.
Spoon over injera with lentils, greens and fresh salad.
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