Tibs – Ethiopian Stir-Fried Red Meat
Makes: about a quart?
Time: 10 minutes
- 1 large red onion (sliced thin)
- 1/4 cup niter kebbeh (spiced butter) or ghee
- 2 lbs beef (or lamb or venison) (cut into bite-sized pieces)
- 2 tablespoons berbere
- 1 tsp ground fenugreek
- 1/2 tsp cardamom (optional)
- 1/2 tsp ground ginger
- 1/4 tsp cumin
- 1/4 tsp ground clove
- 1 tsp black pepper
- 3 – 4 garlic cloves (sliced thinly)
- 2 cups tomatoes (whole, peeled, broken into bits)
- 1 to 5 green chiles (jalapenos or serranos will do fine)
- 1/2 cup red wine
- Get the saute pan or wok very hot.
- Stir-fry the onions without the butter/ghee for a few minutes, until they char just a little on the outside.
- Add the spiced butter and the venison. Stir-fry hot and fast until the outside of the meat is brown but the inside of the meat is still very rare. You need to do this on as hot a burner as you have. Do it in two batches unless you have a very large wok or pan.
- The moment the meat has browned, add it all back into the pan along with the spices, garlic and chiles. Stir-fry another 30 seconds
- Add the tomatoes and the wine. Toss to combine and let this cook for a minute or two.
- Serve at once with injera.
This is the last of the recipes I’m copying from my spouse. As usual, I can’t vouch for the original source or authenticity; however, I will say that most of the beef tibs I’ve had in Ethiopian restaurants have been more slow-cooked than this is. If I find a good recipe for that style, I’ll post it later.
The amount of chile pepper to add is up to you, so experiment with spice level.
Makes: a lot
Time: about an hour
- 3 lb skinless dark meat chicken pieces
- 8 oz butter
- 3 lb onions (peeled and finely chopped)
- 6 garlic cloves (chopped and mashed)
- 3 Tbsp berbere
- 9 oz tomato puree (diced tomatoes will work fine)
- 2 tsp sugar
- 2 tsp salt
- 1/2 tsp turmeric
- Some hard boiled eggs (peeled) (optional; I usually omit)
- Make a few cuts in each chicken piece, to allow the sauce to penetrate the chicken flesh.
- In a large pot, melt the butter and saute the chopped onions and garlic over medium heat, about 10 minutes.
- Add the 3 tablespoons Berbere spice mixture, stir through, and then add the tomato puree, sugar and salt.
- Simmer this over low heat for about 10 minutes.
- Add the chicken pieces and stir well so each piece is covered with the sauce.
- Add enough water to get a sauce consistency as for thick soup.
- Simmer for 30 minutes, stirring occasionally.
- If using, add the peeled, hard-boiled eggs (whole).
- Cover the pot, and let cook over low heat until chicken is tender. The oil tends to rise to the top when the dish is ready.
- Traditionally, the dish will be cooled down somewhat before serving.
- Sik Sik Wat – substitute cubed stewing beef for chicken.
- Zucchini Wat – substitute zucchini halved and quartered, reduce time to cook only until zucchini is soft through.
Obligatory notice about lack of info about authenticity or source because my spouse collected this recipe.
Doro wat is often spicy but adjust to your taste. My spouse defaults to chicken breast a lot, but this is fine with any part of the chicken. You can go boneless or bone in because at the end the meat should be easily pulled off the bone.
The standard recipe includes hard-boiled eggs, but I almost always leave them off because I don’t like hard-boiled eggs.