Tibs

Tibs is a broad category of sautéed or stir-fried meat dishes that appear across Ethiopia in countless variations — thinly sliced, cubed, boneless, bone-in, dry, or saucy. Awaze tibs, made with a fiery awaze sauce of berbere and tej (honey wine), is one of the most vibrant preparations. Served sizzling in a clay or metal pan at the table, tibs is the quintessential Ethiopian celebration meat dish.

Serves: 4

Ingredients

• 600g (1.3 lb) boneless lamb shoulder or beef sirloin, cut into 3 cm (1.2 in) cubes
• 3 tbsp niter kibbeh or clarified butter
• 2 medium red onions, sliced into half-moons
• 1 green pepper, sliced
• 4 garlic cloves, minced
• 1 tsp minced fresh ginger
• 2 tbsp berbere spice blend
• 1 tbsp awaze (berbere paste mixed with tej or dry white wine)
• ½ tsp ground black pepper
• 1 tsp fine salt
• Fresh rosemary sprigs, to serve

Instructions

1. Pat the meat dry with paper towels — moisture is the enemy of a good sear. Season with salt and black pepper.
2. Heat a large heavy skillet or cast iron pan over very high heat until smoking. Add half the niter kibbeh.
3. Add the meat in a single layer — do not crowd the pan. Sear without moving for 2–3 minutes until a deep brown crust forms. Turn and sear the other sides for 2 minutes. Remove and set aside.
4. Reduce heat to medium-high. Add remaining niter kibbeh, then onions and green pepper. Cook, stirring, for 5–6 minutes until the onions are just beginning to soften but still have some bite.
5. Add garlic and ginger, stir for 1 minute. Add berbere and awaze, stir for 1 minute until fragrant.
6. Return the meat to the pan along with any resting juices. Toss everything together over high heat for 2–3 minutes. The meat should still be slightly pink inside for lamb, or cooked to your preference for beef.
7. Transfer to a sizzling clay pot if available. Garnish with rosemary and serve immediately on injera.

Cook's Notes: The key to great tibs is high heat and restraint — resist the urge to stir too often. Awaze paste can be made by mixing 2 tbsp berbere with 2 tbsp tej or dry white wine and 1 tbsp water.