Ruz be siga (rice with meat)

Instructions

1. Cut the meat into cubes about 3 cm wide and brown them in the oil over high heat until well colored.
2. Add the sliced onions and let them color for 10 minutes over medium heat.
3. Stir in the garlic, berbere, turmeric, ginger, tomato paste and chopped tomatoes. Simmer for 5 minutes.
4. Pour in the boiling water, season with salt and pepper, cover and simmer over low heat for 40 minutes until the meat is tender.
5. Rinse the rice in clear water, then add it to the sauce with a little more water if needed, so it is covered by about a finger's width.
6. Cover and cook over very low heat for 18 to 20 minutes, without stirring, until all the liquid is absorbed. Let it rest 5 minutes before serving.