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1
Sear meat in the oil, on high heat, until browned. You may like yours with more or less meat - your choice. And I have made this with ground meat (lamb).
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2
Add the onion and garlic and cook for 5-10 minutes, stirring occasionaly and being careful not to burn the garlic.
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3
Add the large can of diced tomatoes, a couple of cups of water and the tomato paste. When the paste heats through it will stir in easily.
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4
Start with 2 Tb of the berbere and see how spicy and flavorful you want it. I use gobs, I love it.
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5
Simmer the zigni on medium - low for about an hour uncovered, or until it reached a consistency that you like.
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6
Serve with a generous scattering of chopped coriander (cilantro) on a bed of rice or with plenty of injira bread for scooping. The Ethiopian woman who taught my dad to make this also would serve this with halved boiled eggs laid on the zigni around the parameter of the serving dish. Very pretty.
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7
To make berbere spice mix:
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8
Stir the spices (listed as ingredients, above) together and roast them in a dry skillet for about 7 minutes over med. low heat.
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9
Be careful to keep stirring (and not to let the spices burn) 'til roasted. You will cough while roasting the bebere!
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10
I keep mine in a mason jar in the freezer. It will keep well for a very long time in there.
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11
I didn't include the time to make the spice mix w/ this recipe as you may prefer to purchase it.
