👨‍🍳 作り方

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until they become translucent, about 5-7 minutes.

   💡 プロのコツ: Ensure onions are softened but not browned.
2. 2

   Add the minced garlic and chopped green chili peppers to the pot. Cook for another 1-2 minutes until fragrant.

3. 3

   Add the cubed beef to the pot and brown it on all sides. This will take about 5-7 minutes.

4. 4

   Stir in the chopped tomatoes, ground coriander, cumin, paprika, turmeric, cinnamon, salt, and black pepper. Cook for 2-3 minutes, stirring to coat the meat evenly with the spices.

5. 5

   Pour in the water or beef broth. Bring the stew to a simmer, then reduce the heat to low, cover the pot, and let it cook for at least 1.5 to 2 hours, or until the beef is tender and the flavors have melded.

6. 6

   Check the seasoning and adjust salt and pepper if needed. If the stew is too thick, add a little more water or broth.

   💡 プロのコツ: The longer it simmers, the more tender the meat and the deeper the flavor.
7. 7

   Serve the Shigni hot, garnished with fresh cilantro or parsley if desired. It is traditionally served with rice or Djiboutian flatbread like Canjeero or Sabaayad.

   💡 プロのコツ: Allowing the stew to rest for a few minutes before serving can help the flavors meld further.