Recipe
Zigni
A slow-cooked Eritrean beef stew with berbere, softened onions, tomato and a bright lemon finish.
Ingredients
Method
20 mins prep110 mins cook130 mins total
Heat the oil in a heavy casserole and cook the onions over low heat for 15 minutes until deeply soft and golden.
Add garlic, ginger and berbere and cook for 2 minutes. Stir in tomato purée for 1 minute.
Add the beef, chopped tomatoes, stock and salt. Bring to a simmer, cover and cook for 90 minutes.
Remove the lid and simmer for 15–20 minutes until the beef is tender and the sauce is thick.
Balance with lemon juice and serve with injera.
Notes
Berbere blends vary in heat, so add it gradually and adjust the seasoning at the end.
About this recipe
Zigni is a deeply flavoured Eritrean stew built around slowly softened onions, warm berbere spice and tender beef. The sauce thickens as it cooks, giving the dish a rich texture without complicated preparation.
Serve it with injera so you can scoop up the stew, and add the lemon at the end to lift the chilli and savoury depth.
