📝 About This Recipe
Chacha Tibs is a celebratory Ethiopian dish, traditionally prepared by the Gurage people, known for its intense smokiness and succulent texture. Unlike saucier stews, this dish features tender lamb seared at high heat with aromatic rosemary and clarified butter, served in a 'kerere' clay pot over glowing coals. It is a sensory masterpiece that balances the richness of the meat with the bright heat of green chilies and the earthy depth of Ethiopian spices.
🥗 Ingredients
The Meat
- 2 pounds Lamb leg or shoulder (trimmed of excess silver skin and cut into 1-inch cubes)
- 4 tablespoons Niter Kibbeh (Ethiopian Clarified Butter) (can substitute with ghee if necessary)
Aromatics and Vegetables
- 2 medium Red onion (thinly sliced)
- 5 cloves Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
- 4-5 sprigs Fresh Rosemary (leaves stripped and roughly chopped)
- 3-4 pieces Serrano or Jalapeño peppers (deseeded and sliced into long strips)
- 2 pieces Roma tomatoes (seeded and diced)
Seasoning and Finish
- 1-2 teaspoons Mitmita or Berbere spice blend (depending on heat preference)
- 1/2 teaspoon Korerima (Black Cardamom) (ground)
- 1/2 teaspoon Kosereit (Ethiopian dried herb) (optional, for authentic herbal aroma)
- 2 tablespoons Tej (Ethiopian Honey Wine) or Dry White Wine (for deglazing)
- to taste Salt (sea salt preferred)
👨🍳 Instructions
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1
Begin by patting the lamb cubes dry with paper towels; moisture is the enemy of a good sear and we want maximum caramelization.
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2
Heat a heavy cast-iron skillet or a traditional clay 'dist' over medium-high heat until it is wisps of smoke begin to rise.
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3
Add the lamb cubes to the dry pan in a single layer. Do not add oil yet. Let the meat sear and release its own fat, stirring occasionally until the edges are browned and slightly crisp, about 5-7 minutes.
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4
Once the lamb has released its liquid and it has evaporated, add the Niter Kibbeh to the pan, swirling to coat the meat.
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5
Toss in the sliced red onions. Sauté for 3-4 minutes until they become translucent and start to pick up the brown bits (fond) from the bottom of the pan.
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6
Stir in the minced garlic, grated ginger, and chopped rosemary. Cook for 2 minutes until the fragrance fills the kitchen.
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7
Add the Mitmita (or Berbere), ground Korerima, and Kosereit. Stir rapidly to toast the spices in the butter without burning them.
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8
Deglaze the pan with the Tej or white wine, scraping the bottom to incorporate all the savory flavors back into the meat.
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9
Fold in the diced tomatoes and the green chili strips. Cook for just 2-3 minutes; you want the tomatoes to soften slightly but the chilies to remain vibrant and crisp.
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10
Season with salt to taste. For the signature 'Chacha' finish, increase the heat to high for the final 60 seconds to create a slight char on the vegetables.
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11
If you have a charcoal grill, place a single small piece of glowing charcoal in a small foil cup, set it in the center of the pan, and cover for 1 minute to infuse a deep smoky aroma before serving.
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12
Transfer the sizzling lamb to a warm serving platter or a traditional clay pot.
💡 Chef's Tips
Always use high-quality Niter Kibbeh, as it provides the soul of the dish's flavor profile. If using a tougher cut of lamb, you can par-cook it by simmering in a little water before the searing step. Don't crowd the pan; if making a double batch, sear the meat in portions to ensure it browns rather than steams. Adjust the heat by varying the amount of Mitmita; it is significantly hotter than Berbere, so use caution. Fresh rosemary is non-negotiable for Chacha Tibs; it provides the specific highland forest aroma characteristic of the dish.
🍽️ Serving Suggestions
Serve immediately with plenty of fresh, tangy Injera (Ethiopian sourdough flatbread) to scoop up the meat. Pair with a side of Gomen (collard greens) or Ayib (Ethiopian cottage cheese) to balance the spice. Enjoy with a glass of chilled Tej (honey wine) or a bold, earthy red wine like a Syrah. A side of Awaze (spicy dipping sauce) is perfect for those who want an extra kick of heat. Serve on a 'fando' (charcoal burner) if available to keep the dish sizzling at the table.