In a large saucepan on medium-low heat, melt 3 tablespoons of niter kibbeh (or ghee), pour in the onions and cover with a lid. Cook till caramelised for 1-2 hours, stirring and scraping the bottom of the pan with a wooden spoon to prevent sticking.
Stir in the garlic and ginger and cook for 10 minutes.
Add the remaining 3 tablespoons of niter kibbeh (or ghee) and stir in the berbere spices and salt, then cook for another 10 minutes.
Pour in tomatoes and vinegar and cook for a further 10 minutes.
Add the meat and stir well, then cover and simmer on a low heat for 60-75 (for goat meat), 40 minutes (for beef) or 60 minutes (for lamb)* till the meat is tender. Add the boiled eggs in the last 5 minutes of cooking. Serve the zigni warm with injera bread.
For further details, see the post above
*Goat meat takes longer to cook than beef or lamb
Use a mixture of meat on the bone and boneless for best results.
Use niter kibbeh, spiced ghee (see below) or butter.
Either finely dice or blend the onions and cook on a very low heat for 1-2 hours, stirring and scraping the bottom to prevent burning. The closer to 2 hours, the more caramelised and jam-like the onions will be, giving a rich sweet flavour.
The spices are cooked at length before adding the meat to fully release the flavours.
Zigni is a spicy stew but feel free to adjust the amount of chilli in the berbere spice mix to your taste.
Prepare a day in advance if possible as this zigni tastes even better the next day.
Niter kibbeh is available in speciality food stores or follow my easy recipe for making spiced clarified butter. It will keep in an airtight container in a cool and dry place for up to 6 months.
Zigni (Eritrean Spicy Stew)
Amount Per Serving
Calories 467Calories from Fat 261
% Daily Value*
Saturated Fat 14g70%
Vitamin A 344IU7%
Vitamin C 11mg13%
* Nutrition information is an estimate and is provided for informational purposes only. Percent Daily Values are based on a 2000 calorie diet.