Eritrean Zigni: Slow-Cooked Berbere Beef Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes

Quick Ingredients

• 2 lb beef chuck or lamb shoulder, cut into 1.5-inch cubes
• 3 medium yellow onions, finely chopped (about 4 cups)
• 6 garlic cloves, minced
• 2–3 tbsp berbere spice blend, divided
• 6 oz tomato paste
• 14.5 oz crushed tomatoes (or 1 3/4 cups passata)
• 2 cups low-sodium beef or chicken broth (or water)
• 2 tbsp niter kibbeh (Ethiopian spiced butter) or ghee
• 2 tbsp neutral oil
• 1 1/2 tsp kosher salt, divided, plus more to taste
• 1 tsp ground black pepper
• 1 tbsp fresh lemon juice
• Optional: 1 green chile (jalapeño or serrano), sliced; cilantro for garnish
• Injera or crusty bread, for serving

Do This

• 1. Season meat with 1 tsp salt and pepper; set aside.
• 2. Cook onions in oil over medium heat until deep golden, 12–15 minutes.
• 3. Stir in niter kibbeh, garlic, 2 tbsp berbere; bloom 60 seconds. Add tomato paste; cook 2–3 minutes.
• 4. Add crushed tomatoes and broth; bring to a simmer. Add meat and any juices.
• 5. Simmer covered on low 60 minutes, stirring occasionally; then uncover and cook 30–45 minutes until spoon-tender. Oven option: 325°F for 1 1/2–2 hours.
• 6. Stir in lemon juice; add remaining 1 tbsp berbere if you want it hotter. Adjust salt; rest 10 minutes.
• 7. Serve with injera or bread; garnish with chile and cilantro.

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Why You’ll Love This Recipe

• Authentic, bold Eritrean flavors built on slow-cooked onions, berbere, and tomato.
• Spoon-tender beef or lamb in a glossy, fiery sauce that begs for injera or crusty bread.
• Flexible heat level: start moderate, then finish with more berbere to taste.
• Meal-prep friendly: tastes even better the next day.

Grocery List

• Produce: 3 yellow onions, 6 garlic cloves, 1 lemon, optional fresh ginger, 1 jalapeño or serrano, cilantro or parsley (optional)
• Dairy: Niter kibbeh (spiced butter) or ghee
• Pantry: Beef chuck or lamb shoulder, berbere spice blend, tomato paste, crushed tomatoes or passata, low-sodium broth (beef or chicken), neutral oil, kosher salt, black pepper, injera or crusty bread

Full Ingredients

For the Zigni (Tsebhi)

• 2 lb (900 g) beef chuck or lamb shoulder, trimmed and cut into 1.5-inch pieces
• 1 1/2 tsp kosher salt, divided, plus more to taste
• 1 tsp ground black pepper
• 2 tbsp neutral oil (such as canola or sunflower)
• 2 tbsp niter kibbeh (Ethiopian spiced butter) or ghee
• 3 medium yellow onions, finely chopped (about 4 cups)
• 6 garlic cloves, minced (about 2 tbsp)
• 2–3 tbsp berbere spice blend, divided (start with 2 tbsp; add up to 1 tbsp more to taste)
• 6 oz (170 g) tomato paste
• 14.5 oz (411 g) crushed tomatoes, or 1 3/4 cups passata
• 2 cups (480 ml) low-sodium beef or chicken broth (or water)
• 1 tbsp fresh lemon juice
• Optional: 1 tsp grated fresh ginger; 1 small green chile (jalapeño or serrano), thinly sliced

For Serving

• Injera or crusty bread
• Chopped cilantro or parsley; extra berbere for sprinkling (optional)

Step-by-Step Instructions

Step 1: Prep and season the meat

Pat the beef or lamb dry. In a bowl, toss with 1 teaspoon of the kosher salt and the black pepper. Set aside while you start the onions. Pre-seasoning gently flavors the meat as it simmers.

Step 2: Cook the onions until deep golden

In a heavy pot or Dutch oven, heat the neutral oil over medium heat. Add the chopped onions and the remaining 1/2 teaspoon kosher salt. Cook, stirring often, until the onions are deeply softened and golden at the edges, 12–15 minutes. If they start to catch, lower the heat and add a splash of water to release fond.

Step 3: Bloom berbere and fry the tomato paste

Stir in the niter kibbeh (or ghee) and the minced garlic (and ginger, if using). Add 2 tablespoons berbere and cook, stirring, until very fragrant, 45–60 seconds. Add the tomato paste and fry, stirring, until it darkens to a brick-red hue and smells sweet, 2–3 minutes. This step builds the stew’s deep color and flavor.

Step 4: Build the sauce and add the meat

Pour in the crushed tomatoes and the broth. Bring to a lively simmer over medium-high heat, scraping up any browned bits. Add the seasoned meat and any accumulated juices, plus the sliced green chile if using. Return to a simmer.

Step 5: Cook low and slow until spoon-tender

Reduce heat to low, cover, and simmer gently for 60 minutes, stirring every 20 minutes to prevent sticking. Uncover and continue simmering until the meat is spoon-tender and the sauce is thick and glossy, 30–45 minutes more. Aim for a gentle burble, not a boil.

Oven option for even cooking: After Step 4, cover and bake at 325°F (165°C) for 1 1/2–2 hours, until tender. Stir once midway through.

Step 6: Adjust heat and brighten

Skim excess fat if desired. Stir in the lemon juice. Taste and add more salt if needed. For a spicier finish, stir in up to 1 tablespoon additional berbere and simmer 5 minutes to meld.

Step 7: Rest and serve

Let the zigni rest off heat for 10 minutes to settle the sauce. Serve hot with injera (traditional) or thick slices of crusty bread. Garnish with cilantro or parsley and a pinch of berbere, if you like.

Pro Tips

• Finely chopped onions are key. A food processor works well; pulse to small pieces, not a puree.
• Do not rush the onion stage—deeply cooked onions are the backbone of zigni’s flavor.
• Bloom berbere briefly; if it starts to scorch, add a tablespoon of water and stir.
• For consistent tenderness, use beef chuck or lamb shoulder and keep cubes around 1.5 inches.
• Make it ahead: flavor deepens overnight; reheat gently with a splash of water or broth.

Variations

• Lamb Zigni: Use lamb shoulder; total simmer time often lands closer to 1 1/2 hours for fork-tender results.
• Instant Pot: Sauté onions and spices on Sauté; add liquids and meat. Pressure cook on High for 35 minutes, natural release 15 minutes; reduce on Sauté if needed.
• Vegetable Zigni: Swap meat for 1 lb mushrooms plus 2 cups diced eggplant and 2 cups potato chunks; simmer 35–45 minutes until tender.

Storage & Make-Ahead

Cool completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over low heat with a splash of water or broth until simmering and hot, 8–10 minutes. The stew thickens as it rests; loosen to your preferred consistency.

Nutrition (per serving)

Approximate for 1 of 6 servings (without injera or bread): 540 calories; 34 g fat; 15 g carbohydrates; 3 g fiber; 7 g sugars; 39 g protein; 640 mg sodium.