Zigni

Ingredients for 4 servings:

• 500 g beef goulash, diced
• ½ kg onion(s), finely chopped
• 60 g butter
• 4 cloves garlic
• 2 can/n tomatoes, chunky
• 1 tbsp spice mix (Berbere spice mix)
• some oil (sunflower oil)
• salt and pepper
• Coriander leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Eritrean court

Melt butter in a saucepan and stir in a little sunflower oil for easier heating. Sauté the onion and meat until browned. Then add the garlic and berbere (recipe in the German database) and simmer briefly over low heat (do not burn, as this will make the flavor bitter). Add the tomatoes and their juice, cover, and simmer over low heat for about 60 minutes, just like goulash. Add a little water if needed. Season with salt and pepper and serve with fresh coriander. Serve with inschera (millet flatbread), a portion of zigni placed in the center and eaten with your hands.