Eritrean zighinì.

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Eritrean zighinì.
  1. Sautee in a pan with oil thin sliced onions with the garlic clove.
  2. In another pan brown meat, chopped in cubes of about 1 inch in a little oil.
  3. Add berberè to onions, then meat and mix well then add tomatoes.
  4. Cook with a lid on low fire for about 2 hours and half adding some water if sauce become too thick.
  5. Add a pinch of salt before the end of the cooking, serve hot.
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