Eritrean Spiced Beef Stew

Ingredients

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons berbere spice blend 2 tablespoons berbere spice blend
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the cubed beef to the pot and cook until browned on all sides.
3. 3.
   Stir in the diced tomatoes, berbere spice blend, ground cumin, ground cardamom, paprika, salt, and black pepper. Cook for a few minutes until the spices are fragrant.
4. 4.
   Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 2 hours or until the beef is tender and the flavors have melded together.
5. 5.
   Serve the Zigni hot, garnished with fresh cilantro. It pairs perfectly with injera or rice.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stewing beef, for the best results. Trim any excess fat before cubing the meat to ensure a leaner stew.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the spice blend.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 10 minutes of cooking.

Serving advice

Serve the Eritrean Zigni hot, accompanied by injera or rice. The stew can be enjoyed on its own or with a side of traditional Eritrean salads, such as timtimo (spiced lentil salad) or tsebhi derho (spicy chicken stew).

Presentation advice

Garnish the Zigni with fresh cilantro to add a pop of color and freshness to the dish. Serve it in a deep bowl or on a large platter, allowing the vibrant red color of the stew to take center stage.