Horeca 360
🍽️ EritreanAdvancedMain CourseHalal, High Protein, Dairy-Free (without niter kibbeh)

Zigni with Lamb

A deeply spiced Eritrean lamb stew slow-cooked with berbere, caramelised onions and tomatoes. Rich, complex and comforting — a heritage dish for discerning hotel menus.

Prep: 45 mins Cook: 3 hours Professional Yield: 50 Portions Portion: 250-300g finished dish Halal, High Protein, Dairy-Free (without niter kibbeh)

Professional Yield

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Ingredients · 50 portions

Halal lamb

Meat & Poultry

7 kg

Onion

Fresh Produce

3 kg

Berbere spice blend

Spices & Masalas

400 g

Tomato

Fresh Produce

3 kg

Garlic

Fresh Produce

300 g

Ginger

Fresh Produce

250 g

Cardamom

Spices & Masalas

25 g

Fenugreek

Spices & Masalas

50 g

Niter kibbeh (spiced clarified butter)

Dairy & Eggs

750 g

Lamb stock

Stocks

5 L

Fresh coriander

Fresh Produce

250 g

Salt

Seasoning

0.000 g

Recommended Pairings

Serve with injera (Ethiopian/Eritrean flatbread), ayib cheese and a side of sautéed collard greens.

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