Tibs (Ethiopian sautéed beef)

Recipe No.: W-65

InternationalEthiopian35 minServes 4

Tibs is one of Ethiopia's quickest and best-loved dishes: cubes of meat tossed over strong heat with onion, green chilli and spiced butter, giving tender meat with browned edges. In some restaurants it arrives in a small clay dish over embers so it keeps steaming at the table. Friends share it from a single plate of injera, one hand eating and feeding another through the "gursha". It is said that a small sprig of rosemary is the mark of a cook who knows the secret of tibs.

Origin of the dish: Ethiopia — Made with beef or lamb in homes and restaurants

Photo: Mutton tibs and injera.jpg by ShanaliCT, CC BY 4.0 (Wikimedia Commons)

Ingredients for Tibs

• 700 gbeef (sirloin) or lamb, cut into 2 cm cubes
• 3 tbspniter kibbeh, or butter with a spoon of oil
• 1large red onion, sliced
• 3 clovesgarlic, minced, and 1 tbsp grated ginger
• 2hot green chillies (jalapeño), sliced
• 1 tbspberbere or awaze (Ethiopian chilli paste) (optional for spicy tibs, added at the end)
• 1tomato, chopped
• 1 sprigfresh rosemary
• salt to taste
• To serveinjera

Method

1. Pat the meat dry and season with salt.
2. Heat a wide pan over high heat with a spoon of the butter and brown the meat in batches, 2–3 minutes per batch, then remove.
3. In the same pan, add the remaining butter and the onion and stir for 4 minutes until soft.
4. Add the garlic, ginger, chillies and rosemary and stir for a minute until the rosemary smells fragrant.
5. Return the meat with the tomato, add the berbere or awaze at the end if using, and toss over high heat for 3–4 minutes until the meat is glossy with the spiced butter and still juicy inside (do not let it turn into a stew).
6. Serve immediately with injera.

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