Zigni፡ዝግኒ

Ingredients

• 1 kg beef shin or chuck, cut into 3 cm cubes
• 4 large red onions, very finely chopped
• 1/3 cup niter kibbeh
• 4 tbsp berbere
• 6 cloves garlic, minced
• 2 tbsp fresh ginger, minced
• 3 tomatoes, chopped
• 2 tbsp tomato paste
• 3 cups water
• 1 tsp ground fenugreek
• 2 green chillies
• 1 1/2 tsp salt

Method

1. 1

   Cook the onions in a dry heavy pot over low heat, stirring now and then, for a full hour. They should collapse to a dark reddish jam. This is the part that cannot be hurried

2. 2

   Add the niter kibbeh and cook another 15 minutes

3. 3

   Stir in the berbere and the fenugreek and cook 5 minutes, until the oil separates out at the edges

4. 4

   Add the garlic and ginger and cook 2 minutes

5. 5

   Add the tomatoes and the tomato paste and cook down 10 minutes

6. 6

   Add the beef, turning it until every piece is coated, and cook 10 minutes

7. 7

   Add the water and salt, cover, and simmer 45 minutes to an hour until the meat is completely tender

8. 8

   Add the chillies for the last 10 minutes. The sauce should be dark and thick with oil pooling on top