Zigni We't

Dry-toast the cardamom pods in a heavy-bottomed pot or Dutch oven over medium heat for 1-2 minutes until fragrant, then grind them into a fine powder using a mortar and pestle or spice grinder.

Finely dice the onions and cook them dry in the same pot over medium-low heat, stirring frequently, until they are deeply caramelized and reduced to a dark, jammy consistency. This long caramelization is the foundation of the we't sauce.

Add the ground cardamom and any additional spices to the caramelized onions, stirring continuously to bloom the spices in the dry heat for about one minute until intensely aromatic.

Add the ground or minced meat to the pot, breaking it up thoroughly with a wooden spoon and stirring it into the spiced onion base until the meat is fully browned and no pink remains.

Pour in the water gradually, stirring to deglaze the pot and incorporate all caramelized bits from the bottom, then bring the mixture to a gentle boil.

Reduce the heat to low and simmer the stew uncovered, stirring occasionally, allowing the sauce to thicken and the flavors to meld into a deep, cohesive richness.

Taste and adjust seasoning as needed, then remove from heat and allow the zigni we't to rest for a few minutes so the flavors deepen before serving.

Serve the zigni we't traditionally atop injera flatbread, spooning the stew generously so the injera can absorb the richly spiced sauce.