Bozena Shiro

Ingredients

• 1 1/2 cupsshiro powder — ground roasted chickpea flour
• 300 g (10 oz)lean beef — cut into small cubes
• 3 tbspberbere
• 2red onions — very finely chopped
• 4 clovesgarlic — minced
• 1 tbspfresh ginger — minced
• 3 tbspniter kibbeh
• 1tomato — chopped
• 4 cupswater
• 1 tspfine salt
• as neededinjera — for serving

Method

1. Peel and finely chop the 2 red onions. In a large, heavy-bottomed pot, melt 3 tbsp of niter kibbeh over medium heat. Add the onions and cook them slowly, stirring occasionally, until they become deeply soft and translucent, about 10-15 minutes. The onions should take on a golden hue, indicating they are ready for the next step.
2. While the onions are cooking, mince 4 cloves of garlic and grate 1 tbsp of fresh ginger. Once the onions are ready, add the garlic, ginger, and 3 tbsp of berbere to the pot. Stir well to combine, allowing the spices to bloom in the fat for about 2-3 minutes. The mixture should become fragrant, and the spices will darken slightly.
3. Meanwhile, in a separate bowl, whisk 1 1/2 cups of shiro powder into 4 cups of water until smooth. This will prevent lumps from forming in the stew. Pour the shiro mixture into the pot in a steady stream, stirring continuously to ensure a smooth consistency.
4. Reduce the heat to low and let the mixture simmer gently. Stir often to prevent sticking, and continue cooking until the sauce thickens to a smooth, pourable stew. The texture should be velvety, and the flavors well combined.
5. Dice the 300 g (10 oz) of lean beef into small cubes. Add the beef to the pot and stir to combine. Allow the beef to cook in the stew, absorbing the flavors, until it is tender and cooked through.
6. Season the stew with 1 tsp of fine salt, tasting and adjusting as needed. Finish with an additional spoon of niter kibbeh for a rich, buttery finish. Serve the Bozena Shiro bubbling hot with injera, allowing everyone to enjoy the comforting aroma and flavors of this Ethiopian classic.