Zigni - ethiopian spiced beef

Ingredients

Zigni:

• 500 g stewing beef, in cubes
• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 1 can tomatoes, with liquid
• salt, pepper
• fresh coriander chopped

Berberé pepper:

• 1 teaspoon ground ginger
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground fenugreek
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1 tablespoon salt
• 5 tablespoons ground cayenne or chilli pepper
• 2 tablespoons paprika
• 1 teaspoon fresh ground black pepper

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Preparation

• For the berberé, combine the spices and roast in a dry skillet on low to moderate heat, stirring constantly, for about 5-10 minutes, or until roasted. Don't let them burn. Keep in a tight jar.
• For the stew, fry the meat on high heat until brown, then add the onion, and eventually the garlic and 2 tablespoons Berbere, which are NOT to become burnt.
• Add the tomatoes with their liquid and boil slowly until the meat is tender and the stew has thickened, about an hour.
• Garnish with coriander and serve hot on rice.