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Zigni berbere (spicy Eritrean beef stew)

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The Kitchen with Great British Chefs
Zigni berbere (spicy Eritrean beef stew)

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Zigni berbere is an Eritrean beef stew flavoured with berbere spice blend. Berbere is available to buy in shops, but you can't beat the intensity of a homemade batch.

The stew is traditionally eaten with injera, a spongy flatbread made from fermented batter. The grain used is called tef and isn't widely available, so feel free to serve with regular flatbreads or rice instead.

Ingredients

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Method

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1
Season the diced beef with salt and pepper. Heat 2 tbsp of olive oil in a large pan and sear the beef on a high heat until evenly browned. Remove from the pan and set aside
2
Turn the heat down and add the remaining 2 tbsp olive oil. Sauté the onion, peppers, ginger and garlic with the berbere spice for 5–8 minutes, or until soft
3
Add the tomato purée, stir well and cook out for a further minute
4
Return the beef to the pan along with the chopped tomatoes and stock and cover with a lid. Simmer on a very low heat for 1 hour, then remove the lid and simmer for a further half an hour, or until the sauce has reduced and the beef is tender
5
Taste to check the seasoning and serve hot
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