📝 About This Recipe
Kuras Tibs is the hidden gem of Ethiopian meat artistry, where tender morsels of beef are fried until they achieve a deep, caramelized crunch. Unlike the saucier versions of Tibs, Kuras is celebrated for its intense savory depth and snackable texture, often enjoyed during festive gatherings. Infused with aromatic Niter Kibbeh and a hint of Berbere spice, it’s a masterclass in how simple ingredients can be transformed into a high-protein, umami-packed delicacy.
🥗 Ingredients
The Meat
- 2 pounds Beef Top Sirloin or Ribeye (trimmed of excess silver skin and cut into 1/2-inch cubes)
- 1 teaspoon Salt (to taste)
The Aromatics
- 4 tablespoons Niter Kibbeh (Ethiopian Spiced Butter) (can substitute with Ghee if unavailable)
- 1 large Red Onion (very finely diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
Spice and Flavor
- 1 tablespoon Berbere Spice Blend (adjust based on heat preference)
- 1/2 teaspoon Black Pepper (freshly ground)
- 2 sprigs Rosemary (fresh leaves only, roughly chopped)
- 2 pieces Jalapeño or Serrano Peppers (deseeded and sliced into rounds)
Deglazing and Finishing
- 2 tablespoons Tej (Ethiopian Honey Wine) (substitute with dry white wine or water)
- 1 tablespoon Fresh Lemon Juice (for a bright finish)
👨🍳 Instructions
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1
Pat the beef cubes thoroughly dry with paper towels. Moisture is the enemy of crispiness; the drier the meat, the better the sear.
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2
Place a large, heavy-bottomed cast-iron skillet or a traditional Ethiopian dist over medium-high heat. Do not add oil yet.
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3
Add the beef cubes to the dry hot pan in a single layer. Let them cook undisturbed for 3-4 minutes until they release their own juices and begin to brown.
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4
Continue cooking the meat, stirring occasionally, until all the liquid has evaporated and the meat begins to sizzle in its own rendered fat.
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5
Add the Niter Kibbeh to the pan. Once melted, stir the meat to ensure every cube is coated in the spiced butter.
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6
Toss in the finely diced red onions. Sauté for 5-7 minutes until the onions are translucent and starting to caramelize around the edges of the beef.
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7
Lower the heat to medium. Stir in the minced garlic, grated ginger, and chopped rosemary. Cook for 2 minutes until fragrant, being careful not to burn the garlic.
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8
Sprinkle the Berbere spice and black pepper over the mixture. Stir constantly for 1 minute to 'toast' the spices into the fat.
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9
Continue to fry the meat for another 10-12 minutes, stirring every few minutes. The goal is for the exterior of the beef to become dark, crispy, and slightly chewy (the 'Kuras' style).
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10
Add the sliced jalapeños and sauté for just 2 minutes so they soften slightly but retain their vibrant green color.
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11
Deglaze the pan with the Tej or white wine, scraping up all the flavorful browned bits (fond) from the bottom of the skillet.
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12
Season with salt to taste and a final squeeze of fresh lemon juice to cut through the richness of the butter.
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13
Remove from heat immediately and serve piping hot while the meat is at its peak crispiness.
💡 Chef's Tips
For the best results, use a cast-iron skillet as it retains heat better and aids in the 'crisping' process. If you don't have Niter Kibbeh, you can make a quick version by melting butter with a pinch of cumin, cardamom, and turmeric. Do not crowd the pan; if making a double batch, fry the meat in two separate stages to ensure it fries rather than steams. If the meat feels too tough, you can add a tablespoon of water and cover for 2 minutes mid-way through, then uncover to finish crisping.
🍽️ Serving Suggestions
Serve traditionally atop a large piece of Injera (sour fermented flatbread) to soak up the spiced butter. Pair with a side of Awaze (spicy dipping sauce) for those who want an extra kick of heat. Accompany with a fresh tomato and onion salad (Timatim Selata) to provide a cooling contrast. Enjoy with a cold Ethiopian beer (like St. George) or a glass of honey wine (Tej) to complement the spices.