Cook Along: Zigni — The Culinary Codex

Cook Along: Zigni

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600g beef stew meat, cut into 2cm cubes
3 large onions, very finely diced
4 tbsp berbere spice blend
3 tbsp tomato paste
3 ripe tomatoes, pureed
4 cloves garlic, minced
1 inch fresh ginger, grated
3 tbsp niter kibbeh (spiced clarified butter) or vegetable oil
1 cup water
Salt to taste
Injera flatbread for serving
Hard-boiled eggs (optional)

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