Set out a scale and the equipment for Zigni. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh lamb leg, yellow onion, tomato paste, cayenne, sweet paprika, garlic, olive oil, low-sodium beef broth, kosher salt. Zigni is cooked in Asmara as its own plate, not as a copy of a restaurant menu. Cook a great quantity of onion down, then simmer the lamb in paprika and tomato until it yields. Berbere is the usual blend. Paprika and cayenne stand in. Amounts are for 4 from foods this library can count.
