Ethiopian Beef Tibs

Ingredients

• 700g beef sirloin or rump, cut into 2cm cubes
• 60g niter kibbeh, or 40g butter plus 2 tbsp oil
• 1 large red onion, cut into thick wedges
• 3 garlic cloves, finely chopped
• 1 tbsp finely chopped fresh ginger
• 1 sprig fresh rosemary
• 2 jalapeno or serrano chillies, sliced into rings
• 1 tbsp berbere spice blend
• 1 tsp ground cardamom
• 2 tomatoes, cut into wedges
• 1 tsp salt
• 1/2 tsp coarsely ground black pepper
• Injera or bread, to serve

Before you cook

• Trim the beef of hard sinew and cut it into even 2cm cubes.
• Pat the cubes thoroughly dry with kitchen paper and season them with the salt and pepper.
• Cut the onion into wedges and separate the layers.
• Chop the garlic and ginger and slice the chillies.

Steps

1. Set a heavy frying pan or cast iron skillet over high heat until it is smoking hot.
2. Add half the niter kibbeh and swirl it around the pan.
3. Tip in half the beef in a single layer and leave it untouched for 90 seconds to build a crust.
4. Toss the beef and sear for another minute, then lift it out onto a plate.
5. Sear the second batch of beef the same way and add it to the plate.
6. Lower the heat to medium-high and add the rest of the niter kibbeh to the pan.
7. Add the onion wedges and cook for 3 minutes until they are charred at the edges but still crunchy in the middle.
8. Stir in the garlic, ginger and rosemary sprig and cook for 1 minute.
9. Sprinkle in the berbere and cardamom and stir for 30 seconds.
10. Return the beef and any resting juices to the pan and toss everything together for 2 minutes.
11. Add the tomato wedges and chilli rings and cook for a final 2 minutes so the tomatoes soften but hold their shape.
12. Taste for salt, pull out the rosemary sprig, and serve immediately.