Step 1

In a dry skillet on a low flame, lightly toast 4 black cardamoms, 2 teaspoons cumin seeds, 2 teaspoons fenugreek seeds, 3 cloves and 10 black peppercorns for 1-2 minutes till aromatic then remove from the heat.

Step 2

Grind the warmed spices together with 1 tablespoon oregano, ½ teaspoon thyme and ½ teaspoon rosemary.

Step 3

Transfer to a small bowl and mix in the powdered spices: 2 teaspoons red chilli powder, 1 tablespoon hot paprika powder, 2 teaspoons coriander powder, ¼ teaspoon cinnamon powder and a pinch nutmeg, cover and set aside.

Step 4

In a large saucepan on medium-low heat, melt half the 6 tablespoons niter kibbeh (3 tablespoons, or the same amount of ghee), add 450 grams red 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.

Step 5

Stir in 1½ tablespoons garlic and 1½ tablespoons ginger and cook for 10 minutes.

Step 6

Add remaining 3 tablespoons of niter kibbeh (or ghee) then stir in the berbere spices, 1 teaspoon salt and cook for another 10 minutes.

Step 7

Pour in 400 grams canned tomatoes and 1 tablespoon white wine vinegar and cook for a further 10 minutes.

Step 8

Add 1 kilos goat meat, lamb, stewing beef, chicken or capon and stir well, then cover and simmer on a low heat for 30 minutes (poultry), 60-75 (goat meat), 40 minutes (beef) or 60 minutes (lamb)* till tender.

Step 9

Garnish with 4 hard boiled eggs in the last 5 minutes of cooking. Serve the zigni warm with injera bread.