- 500 grams beef, cut into cubes
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tomatoes, chopped
- 2 tablespoons tomato paste
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 teaspoon berbere spice blend (can be found in Ethiopian/Eritrean stores)
- 1/2 teaspoon turmeric powder
- 1 cup beef or vegetable broth
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
- Injera or steamed rice, for serving
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and grated ginger to the pot and cook for another minute, stirring constantly.
- Add the beef cubes to the pot and cook until they are browned on all sides.
- Stir in the chopped tomatoes and tomato paste, and cook for a few minutes until the tomatoes start to break down.
- Add the cumin powder, paprika, berbere spice, turmeric powder, salt, and pepper to the pot. Mix well to coat the beef and vegetables with the spices.
- Pour in the beef or vegetable broth, and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for about 1.5 to 2 hours, or until the beef is tender, stirring occasionally.
- Once the beef is cooked and the stew has thickened, remove it from the heat and let it rest for a few minutes.
- Serve the Zigni stew with injera or steamed rice. Garnish with fresh cilantro leaves for added freshness and flavor.
Enjoy your flavorful Eritrean Zigni stew!
BEEF, BEEF BROTH, BERBERE SPICE BLEND, BROTH, CILANTRO LEAVES, ERITREA, GINGER, INJERA, ONION, PAPRIKA, RICE, TOMATO PASTE, TOMATOES, TURMERIC, VEGETABLE BROTH, ZIGNI