Zigni

Place the finely diced onions in a large dry heavy pot over medium heat. Cook the onions without any oil for ten to twelve minutes, stirring constantly, until they release all their moisture and begin to brown. This dry-cooking technique is essential for Eritrean stews.

Add the niter kibbeh or oil to the browned onions and stir to combine. Add the berbere spice blend and cook for three minutes, stirring constantly, until the spice paste darkens in colour and the oil begins to separate at the edges of the mixture.

Add the tomato paste and pureed tomatoes to the pot. Cook for ten minutes over medium heat, stirring frequently, until the mixture reduces to a thick, dark red concentrated sauce with oil pools visible on the surface.

Add the cubed beef to the sauce, stirring to coat every piece completely with the spice paste. Cook for five minutes, turning the meat pieces to sear them lightly in the thick sauce on all sides.

Add the minced garlic, grated ginger, and one cup of water. Stir well, then bring to a gentle simmer. Cover the pot and cook over low heat for one hour to one hour and fifteen minutes, stirring every fifteen minutes, until the beef is fork-tender.

Uncover the pot and simmer for another ten minutes to reduce and thicken the sauce. The finished zigni should have a thick, rich sauce that clings to the tender beef chunks with no excess liquid pooling on the plate.

Taste and adjust the seasoning with salt. Serve the zigni on a large shared plate of injera, spooning the stew in a mound in the centre. Halved hard-boiled eggs can be nestled into the stew for a traditional presentation.