Ethiopian recipe
How to make Tibs
ጥብስ
All of Ethiopia
Pieces of beef, lamb or goat quickly fried with onions, green chillies, butter and sometimes rosemary. It can be mild or hot, and is often brought to the table sizzling in a small clay dish over coals.
Ingredients
- 500 g tender beef or lamb, cut into small cubes
- 1 red onion, sliced
- 2 green chillies, sliced
- 1 tomato, chopped
- 2 tablespoons niter kibbeh or butter
- 1 sprig fresh rosemary, salt and black pepper
Method
- Heat a heavy frying pan until very hot and add the meat without any fat. Cook for 3 to 4 minutes, turning, until browned.
- Add the onion and cook for 3 more minutes.
- Add the butter, chillies, tomato and rosemary and fry for 5 minutes, stirring, until the meat is cooked right through and the onions are soft.
- Season with salt and pepper and serve at once with injera.
Made it at home? Tick it off and it goes into your kitchen passport.
Serving tibs has long been a way to honour a guest: an 18th-century European visitor wrote that it was served to pay a special compliment.
Take the trip to Ethiopia
