Eritrean Zigni

Cut the beef into roughly 3 cm cubes, season with salt and black pepper. Heat 2 tbsp of olive oil in a heavy-bottomed pot over high heat and brown the meat in batches until evenly seared; transfer to a plate.

Reduce the heat to medium, add the remaining 2 tbsp of olive oil, then add the finely chopped onion, sweet red pepper, grated ginger and garlic. Cook for 5–8 minutes, until the vegetables have softened.

Add the berbere and stir for 1–2 minutes, taking care not to burn the spices. Stir in the tomato paste and cook for another minute.

Return the beef to the pot, add the crushed tomatoes and beef stock. Bring to a gentle simmer, cover with a lid and braise over low heat for 60 minutes.

Remove the lid and continue simmering for another 30 minutes to reduce the sauce and let the beef become tender. If the sauce thickens too quickly, add a little more beef stock.

Taste the zigni and adjust with salt and black pepper if needed. Stir, heat through for another 2–3 minutes and remove from the heat.

Serve hot, sprinkled with fresh cilantro; zigni is traditionally eaten with injera.