Derek Tibs

Where regular tibs is saucy and braised, Derek Tibs — derek meaning "dry" in Amharic — is cooked until the pan juices have fully evaporated and the meat develops a deeply caramelised, almost crunchy exterior. A staple of Ethiopian tej houses and festivals, Derek Tibs is associated with celebration and abundance. The meat, traditionally lamb or beef, is tossed in a searing mitad (clay griddle) or iron pan with rosemary, jalapeño, and a cloud of nitera kibbeh until gloriously browned.

Serves: 4

Ingredients

• 700g (1½ lb) boneless lamb shoulder or beef sirloin, cut into 2.5cm (1-inch) cubes
• 3 tbsp (45ml) nitera kibbeh (Ethiopian spiced clarified butter) or ghee, divided
• 1 medium red onion, roughly diced
• 4 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 sprigs fresh rosemary
• 3 jalapeño or Ethiopian green chillies, halved lengthwise
• 1½ tsp berbere spice blend
• ½ tsp mitmita
• ½ tsp ground black pepper
• Salt to taste
• Injera or crusty bread, for serving

Instructions

1. Pat the meat cubes very dry with paper towels — moisture is the enemy of the characteristic crust.
2. Heat a heavy cast-iron pan or wide skillet over the highest heat until smoking. Add 2 tbsp nitera kibbeh.
3. Add the meat in a single layer (work in two batches if needed) and sear without stirring for 2–3 minutes per side until deeply browned on all surfaces. Remove and set aside.
4. Reduce heat to medium. Add the remaining 1 tbsp kibbeh, then the onion. Cook, stirring, for 5 minutes until golden and softened.
5. Add garlic, ginger, rosemary, and chillies. Stir-fry for 2 minutes until fragrant.
6. Return the meat to the pan. Add berbere, mitmita, black pepper, and salt. Toss everything together over high heat.
7. Continue cooking, stirring and tossing, for 8–12 minutes until all the liquid has evaporated completely and the meat is sizzling and dry, with a caramelised crust forming on the bottom of the pan.
8. Remove rosemary sprigs. Serve immediately, sizzling, directly from the pan onto injera.

Cook's Notes: Derek Tibs is traditionally served in the same hot pan it was cooked in — the sizzle at the table is part of the experience. The dry cooking creates intense Maillard flavour; resist adding any liquid. Lamb gives a richer result than beef.