Entree: Ethiopia – Amhara – ጥብስ ➤ Tibs (Sautéed cubes of beef or lamb cooked with onions, garlic, and Ethiopian spices, often served with injera)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 lb (454 g) beef sirloin or lamb leg, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter
- 1 tbsp (15 ml) vegetable oil if needed
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced, approx. 9 g
- 1–2 tbsp (15–30 g) berbere spice (adjust to heat preference)
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) kosher salt, or to taste
- 1 jalapeño or mild green chili, sliced (optional)
- 1 tbsp (15 ml) lemon juice or 1 tbsp (15 ml) red wine vinegar
- 1 sprig fresh rosemary or 1 tsp (1 g) fresh chopped rosemary
- 2 tbsp (30 ml) beef or vegetable stock or water
- Fresh parsley or cilantro, 2 tbsp (8 g) chopped, for garnish
- Injera or steamed rice, for serving (no measurement required)

Instructions

1. Pat the cubed meat dry and season with salt, pepper, and 1 tbsp (15–30 g) berbere; let sit 10–15 minutes to absorb flavors.
2. Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add niter kibbeh and a splash of oil if the butter is insufficient.
3. Add the meat in a single layer, working in batches if necessary, and sear without moving for 2–3 minutes until a deep browned crust forms. Turn and brown remaining sides, about 2 more minutes.
4. Remove browned meat to a plate and reduce heat to medium. Add sliced onion and cook until softened and beginning to caramelize, about 5–7 minutes.
5. Stir in garlic, remaining berbere (if using more for stronger flavor), jalapeño, and rosemary; cook 1 minute until fragrant.
6. Return meat to the pan, add stock or water and lemon juice, and toss to combine. Cook 2–3 more minutes until sauce thickens slightly and meat reaches desired doneness.
7. Taste and adjust seasoning with salt and pepper. Sprinkle chopped parsley or cilantro and serve immediately with injera or rice.