Fire up the barbie the Eritrean way with this grilled beef recipe from London restaurant, Zigni House,
Serves 4
1. Trim any fat off the beef and cut at angles into strips about ½ an inch thick and a couple of inches long.
2. Prepare the marinade by mixing garlic, ginger, beef stock (optional), ghee, rosemary, salt and pepper. Marinate the beef in the spices for two hours in the refrigerator.
3. Once the grill is hot, place the strips of beef over the fire and cook until ready, turning over as necessary to cook each side evenly.
Dips that can be served with this dish are 'awaze' dip and 'mitmita' powder. Awaze dip is made by combining spiced ground chilli powder called 'berbere', wine, mustard 'senafich', spices and water. This is then mixed into a smooth paste and set for a couple weeks to mature and develop the rich and deep flavours. Mitmita is basically a traditionally spiced paprika powder. This can also be made into a paste by adding lemon juice and mixing until smooth.
4. Meanwhile, fry the onion and peppers in oil or ghee.
5. Pile the meat on a large dish and serve the fried onion and peppers over it.
Recipe © courtesy of Kaleab Hiskyas at Zigni House, London
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