It is made of beef chopped into small slices and sautéed in butter or oil with onions, garlic, spicy pepper, and rosemary is the country’s “go-to meat dish,” as Curtis defines it.
Tibs ,also known as go-to meat dish, is on almost every Ethiopian menu, and it’s always served with injera. It is made of beef chopped into small slices and sautéed in butter or oil with onions, garlic, spicy pepper, and rosemary.
Ingredients:
- 1 large red onion, about 2 cups, sliced thin
- 1/4 cup niter kebbeh or ghee spiced butter
- 2 pounds venison, lamb or beef, cut into bite-sized pieces
- 2 tablespoons berbere
- 1 teaspoon ground fenugreek
- 1/2 teaspoon cardamom (optional)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cumin
- 1/4 teaspoon ground clove
- 1 teaspoon black pepper
- 3 to 4 garlic cloves, sliced thinly
- 2 cups whole peeled tomatoes, broken into bits
- 1 to 5 green chiles, such as jalapenos or serranos
- 1/2 cup red wine
Instructions:
- Get the saute pan or wok and make it hot. Stir-fry the onions without the butter for a few minutes, until they change color just a little on the outside. Add the spiced butter and the venison. Stir-fry hot and fast until the outside of the meat is brown, but make sure that the meat inside is still rarely cook. You need to do this on a very high temperature. Do it in two batches unless you have a very large wok or pan.
- The moment the meat has browned, add it all back into the pan along with the spices, garlic and chiles. Stir-fry another 30 seconds or so, then add the tomatoes and the wine. Toss to combine and let this cook for a minute or two. Serve at once with bread or injera.
Try it with our spices available for order!
