Zigni

Yields6 Servings

Berbere Spice Paste
Dry Spices for Roasting
 2 tsp Cumin Seeds
 1 tsp Cardamom Seeds [split open pods to find seeds]
 1 tsp Coriander Seeds
 ½ Inch Cinnamon Bark
 ½ tsp Fenugreek Seeds
 6 Cloves
Powdered Spices - Add after Roasting
 1 tsp Red Chili Powder
 4 Garlic Cloves [Minced]
 2 tbsp Paprika
 ¼ tsp Tumeric
 ½ tsp Black Pepper
Ingredients for Zigni
 1 lb Cubed Beef [Stew meat works well]
 16 oz Diced Tomatoes
 4 Garlic Cloves [Minced]
 1 Medium Onion
 3 tbsp Berbere Spice Paste
 ½ tsp Sugar
 ½ cup Cilantro [Finely Chopped]
 4 tbsp Vegetable Oil
 1 tsp Salt

To make Berbere
1

Place all of the dry spices onto a cookie sheet and roast in the oven at 350 Degrees until aromatic.

2

Places all of the roasted spices in a blender or food processor to grind to a fine powder. Once it is fine add in all the other spices and garlic and pulse again.

3

Place the mixture in a mortar and pestle and grind until a thick paste forms. Set Aside.

Zigni
4

Heat oil in a pan and brown the beef cubes on all sides. Once browned set beef aside.

5

Add onions and garlic to the oil [add a little more if necessary]. Cook until onions are translucent then add the Berber paste. Stir until well combined and cook on low for a minute or two.

6

Add the tomatoes, sugar, and salt. Mix well before adding the seared beef back into the pan.

7

Add water and bring to a boil. Reduce heat to a simmer until the beef is tender. [1-2hours]. Mix in the fresh cilantro and then let the stew rest for 15-20 minutes to let the flavors continue to develop.

8

Serve over rice or Injera.

Ingredients

Berbere Spice Paste
Dry Spices for Roasting
 2 tsp Cumin Seeds
 1 tsp Cardamom Seeds [split open pods to find seeds]
 1 tsp Coriander Seeds
 ½ Inch Cinnamon Bark
 ½ tsp Fenugreek Seeds
 6 Cloves
Powdered Spices - Add after Roasting
 1 tsp Red Chili Powder
 4 Garlic Cloves [Minced]
 2 tbsp Paprika
 ¼ tsp Tumeric
 ½ tsp Black Pepper
Ingredients for Zigni
 1 lb Cubed Beef [Stew meat works well]
 16 oz Diced Tomatoes
 4 Garlic Cloves [Minced]
 1 Medium Onion
 3 tbsp Berbere Spice Paste
 ½ tsp Sugar
 ½ cup Cilantro [Finely Chopped]
 4 tbsp Vegetable Oil
 1 tsp Salt

Directions

To make Berbere
1

Place all of the dry spices onto a cookie sheet and roast in the oven at 350 Degrees until aromatic.

2

Places all of the roasted spices in a blender or food processor to grind to a fine powder. Once it is fine add in all the other spices and garlic and pulse again.

3

Place the mixture in a mortar and pestle and grind until a thick paste forms. Set Aside.

Zigni
4

Heat oil in a pan and brown the beef cubes on all sides. Once browned set beef aside.

5

Add onions and garlic to the oil [add a little more if necessary]. Cook until onions are translucent then add the Berber paste. Stir until well combined and cook on low for a minute or two.

6

Add the tomatoes, sugar, and salt. Mix well before adding the seared beef back into the pan.

7

Add water and bring to a boil. Reduce heat to a simmer until the beef is tender. [1-2hours]. Mix in the fresh cilantro and then let the stew rest for 15-20 minutes to let the flavors continue to develop.

8

Serve over rice or Injera.

Zigni

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