Tibs is a popular Ethiopian dish of sautéed beef, mutton or venison, and vegetables, that’s flavored with niter kibbeh and berbere.
- 2 lbs beef sirloin (or merlan), trimmed and cut into 1 inch / 2.5 cm cubes
- 3 oz niter Kibbeh
- 4 onions , cut into slices
- 2 3 inch pieces fresh ginger , peeled and grated
- ½ teaspoon cumin
- ½ teaspoon black pepper
- 1 large head garlic , peeled and crushed
- 2 large tomatoes , peeled, seeded, and finely diced
- 2 green peppers (jalapeño type), sliced or whole
- 5 tablespoons berbere spice
- 4 teaspoons neutral vegetable oil
- 2 teaspoons lemon juice
- 2 teaspoons fresh cilantro , chopped
- Dutch oven
- Cast iron pan (12 inches / 30 cm in diameter)
- Kitchen tongs
- Melt the Niter Kibbeh in a Dutch oven over medium heat, then add the onions, ginger, cumin, pepper, garlic and berbere spice.
- Reduce heat to medium-low, and cook, stirring frequently, for about 30 minutes, or until onions are golden brown.
- Towards the end of cooking, the onions should sizzle slightly, so if necessary, increase the heat.
- Transfer half of the onions to a blender, puree them, and pour them back into the pot with the rest. Salt and mix well.
- Add the tomatoes, and cook for 2 minutes over medium / high heat, stirring frequently.
- Turn off the heat, cover and keep warm.
- Generously salt the beef on all sides.
- Heat the oil in a cast iron pan, until it’s lightly smoking.
- Add the beef in a single layer, leaving some free space between each piece.
- Cook the beef pieces without moving for about 3 minutes, or until they are seared on one side.
- Turn the pieces of meat over with kitchen tongs, and cook on the other side until seared.
- Continue to cook the meat, stirring and turning the pieces occasionally until the desired sear is reached.
- Mix the beef with the reserved sauce, and finally add the lemon juice and cilantro, and mix well..
- Serve immediately with injera.