Zigni - cooking recipe

Ingredients

2 lbs stewing beef, in cubes
1/4 cup vegetable oil
2 large onions, chopped
4 garlic cloves, crushed
2 (14 ounce) cans plum tomatoes with liquid
2 beef bouillon cubes
1 tablespoon tomato paste
1/2 cup dry red wine (optional)
salt
pepper
lemon juice (optional)
fresh coriander (cilantro) (optional)
Berbere pepper
1 teaspoon ground ginger
1 teaspoon ground fenugreek
1 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1 tablespoon salt
7 tablespoons mixed mild and hot paprika (see below)

Preparation

For the berbere, grind spices if necessary. Combine the spices and roast in a dry skillet on low heat, stirring constantly, for about 5-10 minutes, or until warm and just slightly roasted and fragrant - not browned. The proportions between hot and mild paprika powder should be adjusted to taste. I prefer 50/50, which gives a fairly hot result. The paprika powder should be of highest quality.
While still hot, pour the berbere pepper into a jar and seal. Will keep for months in a cool and dark place.
For the stew, brown the meat on high heat until brown, then add the onion, and eventually the garlic and 3 tbsp Berbere, which are NOT to become burnt.
Deglaze with the wine (if using). Add the canned tomatoes with their liquid, the stock cubes and the tomato paste and let simmer very slowly until the meat is tender and the stew has thickened (1/2 hour to 2 hours or more, depending on the meat).
Add salt, pepper and lemon to taste. Garnish with coriander and serve hot on Injera (Ethiopian flat bread). Also good with rice or potatotoes.