ZigniBerbere Beef Stew

Name: Zigni (Berbere Beef Stew)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Eritrea
Ingredients: 800 g Beef Shoulder (cut into bite-size pieces); 3 pcs Onion (finely chopped); 15 g Garlic (crushed); 10 g Fresh Ginger (crushed); 60 g Tomato Paste; 25 g Berbere; 40 ml Niter Kibbeh; 8 g Salt; 800 ml Water

Zigni is an Eritrean beef stew cooked with onions, berbere, tomato, and spiced clarified butter until the meat is tender and the sauce is thick. This home-style version is suited to serving with injera or another flatbread.

Prep

20m

Cook

1h 30m

Serves

Estimated

Nutrition

Per serving

552kcal

Calories

43g

Protein

34g

Fat

15g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

800g
Beef Shoulder (cut into bite-size pieces)
3pcs
Onion (finely chopped)
15g
Garlic (crushed)
10g
Fresh Ginger (crushed)
60g
Tomato Paste
25g
Berbere
40ml
Niter Kibbeh
8g
Salt
800ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Heat the niter kibbeh in a heavy pot over medium heat. Add the onions and cook slowly until very soft and golden.
02
Stir in the garlic and fresh ginger and cook until fragrant.
03
Add the tomato paste and cook, stirring, until it darkens slightly.
04
Stir in the berbere and cook briefly so the spice blooms without burning.
05
Add the beef shoulder and turn it well in the onion mixture until the pieces are coated.
06
Pour in the water, add the salt, and bring to a gentle simmer at 95°C (203°F).
07
Cover and cook for 75 to 90 minutes, until the beef shoulder is fork-tender and the sauce is thick. Uncover near the end if the sauce needs to reduce.

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