About this Dish
Sautéed meat — usually lamb or beef — cooked with onions, tomatoes, rosemary and jalapeño in a hot pan or clay pot. The meat should be slightly charred at the edges from the high heat. One of the most popular dishes in Ethiopian restaurants, often served sizzling at the table.
IngredientsServes 4
🥩Lamb shoulder or beef sirloin, 600g cut into bite-sized chunks
🧅Red onion, 2 medium, roughly sliced
🍅Roma tomatoes, 2 medium, roughly chopped
🌶️Jalapeño peppers, 2, sliced into rings
🌿Fresh rosemary, 2 sprigs
🧄Garlic cloves, 4, minced
🫙Berbere spice blend, 1.5 tablespoons
🧈Niter kibbeh (Ethiopian spiced clarified butter) or regular butter, 3 tablespoons
🫒Vegetable oil, 2 tablespoons
🧂Salt and black pepper, to taste
Method
1
Pat the meat completely dry with paper towels and season generously with salt, black pepper, and the berbere spice blend, tossing to coat every piece well. Let it sit at room temperature for 15–20 minutes while you prep everything else.2
Heat a large cast iron skillet or heavy pan over the highest heat your stove allows until it is smoking hot — this is the key to getting that signature char on the meat. Add the oil and let it shimmer before adding the meat in a single layer, leaving space between pieces.3
Sear the meat without moving it for 2–3 minutes until a deep brown crust forms on one side, then toss and sear for another 2 minutes. You want slightly charred edges, so resist the urge to stir constantly — work in batches if needed so the pan stays screaming hot.4
Push the meat to one side and add the niter kibbeh or butter to the pan, then add the sliced onions and cook for 3–4 minutes, stirring occasionally, until they soften and begin to pick up color from the spiced meat juices.5
Add the garlic, jalapeño, rosemary sprigs, and chopped tomatoes, stirring everything together with the meat. Cook on high heat for another 4–5 minutes, letting the tomatoes break down slightly and everything mingle together — the pan should still be very hot and sizzling.6
Taste and adjust salt, remove the rosemary sprigs, and serve immediately straight from the hot pan. Tibs is traditionally eaten with injera (Ethiopian flatbread) to scoop up the meat and juices, or serve alongside rice if injera is unavailable.User Reviews
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