ZIGNI

INGREDIENTS

• 600g of beef shin, diced
• 4 tbsp of olive oil
• 1 onion, diced
• 1 red pepper, quartered then sliced
• 2 garlic cloves, slice
• 1 knob of ginger, grated
• 2 tbsp of berbere
• 2 tbsp of tomato purée
• 3 plum tomatoes, chopped
• 500ml of beef stock
• salt, to taste
• freshly ground black pepper

DIRECTIONS

1. Season the diced beef with salt and pepper. Heat 2 tbsp of olive oil in a large pan and sear the beef on a high heat until evenly browned. Remove from the pan and set aside.
2. Turn the heat down and add the remaining 2 tbsp olive oil. Sauté the onion, peppers, ginger and garlic with the berbere spice for 5–8 minutes, or until soft
3. take a large pan and mix the toasted wheat flour and the boiling water slowly, and carefully.
4. Add the tomato purée, stir well and cook out for a further minute
5. Return the beef to the pan along with the chopped tomatoes and stock and cover with a lid. Simmer on a very low heat for 1 hour, then remove the lid and simmer for a further half an hour, or until the sauce has reduced and the beef is tender
6. Taste to check the seasoning and serve hot with Injera

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