ZIGNI STEW

2016-09-21
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Vital Statistics

Preparation Time

10 minutes

Cooking Time

2 hours 20 minutes

Serves

4

Ingredients

  • 1 tbsp oil
  • 400g stewing steak
  • 1 onion, diced
  • 4 cloves garlic, crushed
  • 2 tbsp Bart Berbere Blend
  • 1 tbsp 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. Tip in 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.

 

View All Recipes
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • BERBERE CHICKEN WITH LENTILS

  • CHECHEBSA

  • HARISSA CHICKEN TAGINE

  • MOROCCAN CHICKEN WITH LEMON AND OLIVES

  • MOROCCAN LAMB BURGERS WITH MINT YOGURT

Quick Links