Description
Zigni is an Ethiopian stew made of goat meat and carmelized onions. This recipe uses Niter Kibbeh and Berbere, two staples of Ethiopian cooking. The carmelized onions give a sweetness that augments the spice of the berbere beautifully.
Ingredients
Units
Scale
- 6 Tbls Niter Kibbe, divided
- 3 cups Diced Red Onions
- 1 1/2 Tbls Chopped Garlic
- 1 1/2 Tbls Grated Ginger
- 14 oz Can Chopped Tomatoes
- 1 Tbls Berbere or more to taste
- 1 Tbls White Wine Vinegar
- 1 tsp Salt
- 1 1/2 to 2 1/2 lbs Goat Meat, cubed
Instructions
- Dice the onions, chop the garlic and cut the meat into bite size pieces.
- Heat 3 Tbls of niter kibbeh in a large stockpot over medium heat. Add the onions and cook for 2 hours, stirring occasionally.
- Add the ginger and garlic and cook for 10 minutes.
- Add the other 3 Tbls of niter kibbeh and the berbere, cinnamon, nutmeg and salt and stir thoroughly.
- Add the diced tomatoes and white wine vinegar, stir and let cook for ten minutes.
- Add the meat, lower the heat and simmer for 90 minutes.
- Serve with injera and other Ethiopian stews.
