Zigni Stew

Use Bart Berbere blend to create this spicy Eritrean stew.

INGREDIENTS

1tbsp oil
400g Stewing steak
1 onion (diced)
4tsp Bart garlic paste
2tbsp Bart berbere blend
1tbsp tomato puree
2 tins chopped tomatoes
small bunch coriander
bread to serve
CuisineNorth African / African
SeasonAutumn, Winter
IngredientsBeef
LifestyleDairy Free
OccasionsBonfire Night, Mid week meal
CoursesMain, One Pot Meals
ServesServes 4
Cook Time2 Hours and 20 Minutes
Prep Time10 Minutes
Zigni

METHOD

  1. Heat the oven to 160C/140C Fan. Heat the oil in a large ‘hob to oven’ casserole dish. Once the oil is very hot, cook the meat on two batches till browned all over. Remove from the pan with a slotted spoon and set aside.
  2. Turn the heat down to medium/low and cook the onions for 5 minutes with the lid on, stirring occasionally. Add the garlic, cook for a further minute then add the Berbere seasoning and stir.
  3. Return the meat to the pan, along with any juices, and mix into the onions and seasoning to ensure all the meat is coated.
  4. Stir in the puree, add the tomatoes then refill one of the tins with water and add that too. Season well and bring to a simmer. Cook in the oven for 2 hours stirring once or twice. When cooked the meat should be very tender. Check the seasoning and serve with chopped coriander and bread.

Zigni Stew

Use Bart Berbere blend to create this spicy Eritrean stew.

1tbsp oil
400g Stewing steak
1 onion (diced)
4tsp Bart garlic paste
2tbsp Bart berbere blend
1tbsp tomato puree
2 tins chopped tomatoes
small bunch coriander
bread to serve
  1. Heat the oven to 160C/140C Fan. Heat the oil in a large ‘hob to oven’ casserole dish. Once the oil is very hot, cook the meat on two batches till browned all over. Remove from the pan with a slotted spoon and set aside.
  2. Turn the heat down to medium/low and cook the onions for 5 minutes with the lid on, stirring occasionally. Add the garlic, cook for a further minute then add the Berbere seasoning and stir.
  3. Return the meat to the pan, along with any juices, and mix into the onions and seasoning to ensure all the meat is coated.
  4. Stir in the puree, add the tomatoes then refill one of the tins with water and add that too. Season well and bring to a simmer. Cook in the oven for 2 hours stirring once or twice. When cooked the meat should be very tender. Check the seasoning and serve with chopped coriander and bread.

Products Used

BART3088 PASTE GARLIC
BART3088 BLEND BERBERE

X