Bozena shiro (shiro with meat)

Instructions

1. Cut the meat into small cubes and brown it in niter kibbeh with the sliced onions for 10 minutes.
2. Add the crushed garlic, the berbere and the tomato paste, then cook for 3 minutes.
3. Pour in 60 cl of water, cover and simmer the meat for 35 minutes over low heat.
4. Dissolve the chickpea flour in the rest of the cold water to avoid lumps.
5. Pour this mixture into the pot while stirring constantly, then let it thicken for 10 to 15 minutes over low heat.
6. Adjust the seasoning and serve very hot.