ZIGNI
A traditional Ethiopian/Eritrean dish. Very hot, so be prepared. If you're used to hot curries, you'll love it! Berbere pepper is a spice mix of mostly paprika and chili with some other spices (recipe included). It is also delicious on barbecues and in hot tomato sauces.
Provided by Andreacute Grisell
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- 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.
- While still hot, pour the berbere pepper into a jar and seal. Will keep for months in a cool and dark place.
- 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.
- 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 (½ hour to 2 hours or more, depending on the meat).
- Add salt, pepper and lemon to taste. Garnish with coriander and serve hot on Injera (Ethiopian flat bread). Also good with rice or potatotoes.
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ugozy cliff
[email protected]I'm not a big fan of Ethiopian food, but I really enjoyed this dish. The lamb was tender and juicy, and the sauce was flavorful and aromatic.
Miem Eloff
[email protected]This is my go-to recipe for zigni. It's always a crowd-pleaser, and the leftovers are even better the next day.
Devita Williams
[email protected]This was a good recipe, but I think it could have been better if I had used a different cut of lamb. The lamb I used was a bit tough.
Virginia Waelder
[email protected]I made this recipe for a party, and it was a huge hit! Everyone loved the lamb and the sauce. I will definitely be making this again.
Babirye Hasifah
[email protected]This is a great recipe for a special occasion. The lamb is cooked perfectly, and the sauce is rich and flavorful. I would definitely recommend this recipe to anyone who is looking for a delicious and impressive Ethiopian dish.
Anamart Smith
[email protected]I thought this recipe was a bit too spicy for my taste. I would recommend using less berbere spice blend if you don't like spicy food.
Sanju Raja
[email protected]This was a great recipe! The lamb was tender and juicy, and the sauce was flavorful and aromatic. I especially liked the addition of the fenugreek. It gave the dish a unique flavor that I really enjoyed.
Abdul Ajij
[email protected]I'm not a big fan of lamb, but I really enjoyed this dish. The sauce was flavorful and complex, and the lamb was cooked perfectly. I would definitely make this again.
yohans luv
[email protected]This is one of my favorite Ethiopian dishes! The combination of flavors is amazing, and the lamb is always so tender. I like to serve it with injera bread and a side of lentils.
Yekesi Yekesi
[email protected]I thought this recipe was just okay. The lamb was a bit tough, and the sauce was a bit bland. I think I would have liked it better if I had used a different cut of lamb and added more spices to the sauce.
Iman khan
[email protected]This was my first time making zigni, and it turned out great! The instructions were easy to follow, and the dish was ready in about an hour. The lamb was perfectly cooked, and the sauce was delicious. I will definitely be making this again.
Don Theta
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The lamb is always tender and juicy, and the sauce is flavorful and aromatic. I like to serve it with rice and a side of vegetables.
Andre Wilson
[email protected]This zigni recipe was a hit with my family! The flavors were rich and complex, and the lamb was fall-apart tender. I especially loved the berbere spice blend. It gave the dish a wonderful depth of flavor.