Zigni

1. 1

   For the berbere, grind spices if necessary. Combine the spices and roast in a dry skillet on low heat, stirring constantly, for about 5-10 minutes, or until warm and just slightly roasted and fragrant - not browned. The proportions between hot and mild paprika powder should be adjusted to taste. I prefer 50/50, which gives a fairly hot result. The paprika powder should be of highest quality.

2. 2

   While still hot, pour the berbere pepper into a jar and seal. Will keep for months in a cool and dark place.

3. 3

   For the stew, brown the meat on high heat until brown, then add the onion, and eventually the garlic and 3 tbsp Berbere, which are NOT to become burnt.

4. 4

   Deglaze with the wine (if using). Add the canned tomatoes with their liquid, the stock cubes and the tomato paste and let simmer very slowly until the meat is tender and the stew has thickened (1/2 hour to 2 hours or more, depending on the meat).

5. 5

   Add salt, pepper and lemon to taste. Garnish with coriander and serve hot on Injera (Ethiopian flat bread). Also good with rice or potatotoes.

* Per serving · 4 servings · Values may vary.