East African

Tibs

Name: Tibs
Total time: 20 min
Yield: 3 servings
Cuisine: East African
Ingredients: 1 lb beef tenderloin or lamb (cut into bite-sized pieces); 1 large red onion (sliced); 2 jalapeños (sliced lengthwise); 3 tbsp niter kibbeh (spiced butter); 1 tsp rosemary; 1/2 tsp black pepper; 1/2 tsp salt

Quick-sautéed meat — lamb, beef, or goat — with onions, jalapeño, and rosemary in a sizzling clay skillet. Crispy edges, juicy centers, bold Ethiopian flavor.

20 minutes

Serves 3

Main

Contains common allergens

Dairy

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Instructions

6 steps

1
Pat the meat pieces completely dry with a paper towel and season with salt and black pepper.

2
Heat a heavy skillet or cast-iron pan over high heat until smoking hot.
3
Add 1 tablespoon of niter kibbeh to the pan, then immediately add the meat in a single layer. Sear without moving for 2 minutes to develop a dark crust.
4
Add the sliced onions and the remaining spiced butter. Stir-fry aggressively for 3-4 minutes until the onions soften.
5
Stir in the sliced jalapeños and rosemary, tossing everything together for 1 final minute.
6
Remove from heat immediately so the meat remains tender and juicy. Serve sizzling hot.

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