Zigni - ethiopian spiced beef

Main Dish
3 servings
15 min
75 min
Very Easy


Number of serving: 3


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


  • 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.


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