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5.0 from 3 votes

Tibs

Tibs is a popular Ethiopian dish of sautéed beef, mutton or venison, and vegetables, that’s flavored with niter kibbeh and berbere.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings: 4 people
Calories: 593 kcal
Course: Main Course
Cuisine: African , Ethiopian

Ingredients

  • 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 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
  • salt
  • 2 teaspoons fresh cilantro , chopped
Equipment
  • Dutch oven
  • blender
  • Cast iron pan (12 inches / 30 cm in diameter)
  • Kitchen tongs

Instructions

    Cup of Yum
  1. Melt the niter kibbeh in a Dutch oven over medium heat, then add the onions, ginger, cumin, pepper, garlic and berbere spice.
  2. Reduce heat to medium-low, and cook, stirring frequently, for about 30 minutes, or until onions are golden brown.
  3. Towards the end of cooking, the onions should sizzle slightly, so if necessary, increase the heat.
  4. Transfer half of the onions to a blender, puree them, and pour them back into the pot with the rest. Salt and mix well.
  5. Add the tomatoes, and cook for 2 minutes over medium / high heat, stirring frequently.
  6. Turn off the heat, cover and keep warm.
  7. Generously salt the beef on all sides.
  8. Heat the oil in a cast iron pan, until it’s lightly smoking.
  9. Add the beef in a single layer, leaving some free space between each piece.
  10. Cook the beef pieces without moving for about 3 minutes, or until they are seared on one side.
  11. Turn the pieces of meat over with kitchen tongs, and cook on the other side until seared.
  12. Continue to cook the meat, stirring and turning the pieces occasionally until the desired sear is reached.
  13. Mix the beef with the reserved sauce, and finally add the lemon juice and cilantro, and mix well..
  14. Serve immediately with injera.