📝 About This Recipe
Beg Tibs is a celebrated Ethiopian classic, featuring tender morsels of lamb seared to perfection and tossed in a fragrant blend of spiced butter and aromatics. This dish captures the essence of Addis Ababa’s vibrant culinary scene, balancing the heat of berbere spice with the richness of niter kibbeh. Whether enjoyed as a celebratory feast or a comforting weeknight meal, its smoky depth and succulent texture make it an unforgettable centerpiece of any Ethiopian spread.
🥗 Ingredients
The Meat
- 1.5 pounds Lamb leg or shoulder (trimmed of excess fat and cut into 1-inch cubes)
- 1 tablespoon Lemon juice (to brighten the meat)
- 1/2 teaspoon Salt (for initial seasoning)
Aromatics and Base
- 2 medium Red onion (finely sliced into half-moons)
- 3 tablespoons Niter Kibbeh (Ethiopian Spiced Butter) (can substitute with ghee if necessary)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated or finely minced)
- 1-2 tablespoons Berbere Spice Blend (adjust based on heat preference)
The Sauté and Finish
- 2 medium Roma tomatoes (seeded and diced)
- 2 pieces Jalapeño or Serrano peppers (deseeded and sliced into strips)
- 1/4 cup Dry red wine or beef broth (to deglaze the pan)
- 2 sprigs Fresh rosemary (leaves only, roughly chopped)
- 1/2 teaspoon Mekelesha (Ethiopian Finishing Spice) (optional, for authentic aroma)
👨🍳 Instructions
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1
Place the cubed lamb in a bowl and toss with the lemon juice and a pinch of salt. Let it rest for 10 minutes at room temperature to tenderize.
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2
Heat a large, heavy-bottomed skillet or a traditional 'mitad' over medium-high heat. Add the lamb cubes in a single layer without any oil or butter.
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3
Sear the lamb for 5-7 minutes, stirring occasionally, until the juices have evaporated and the meat is nicely browned on all sides.
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4
Once the meat is browned, add the sliced red onions to the pan. Cook for 3-4 minutes until they begin to soften and pick up the brown bits from the lamb.
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5
Lower the heat to medium and add the Niter Kibbeh (spiced butter). Allow it to melt and coat the meat and onions thoroughly.
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6
Stir in the minced garlic and grated ginger. Sauté for 1-2 minutes until the kitchen is filled with their fragrance.
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7
Sprinkle the Berbere spice over the mixture. Stir constantly for about 2 minutes to 'toast' the spices without burning them.
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8
Pour in the red wine or beef broth to deglaze. Use a wooden spoon to scrape up any flavorful fond stuck to the bottom of the pan.
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9
Add the diced tomatoes and chopped rosemary. Continue to cook for another 5 minutes until the tomatoes soften and create a light sauce.
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10
Toss in the sliced jalapeños. Cook for just 2 minutes so they soften slightly but retain their vibrant green color and a bit of crunch.
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11
Taste and adjust seasoning with more salt or Berbere if desired. If using Mekelesha spice, sprinkle it over the top now.
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12
Remove from heat immediately to ensure the lamb remains tender and succulent. Serve steaming hot.
💡 Chef's Tips
For the best texture, ensure your pan is very hot before adding the lamb; this creates the 'tibs' (sautéed/seared) crust. If you cannot find Niter Kibbeh, make a quick version by simmering butter with a pinch of cumin, cardamom, and fenugreek. Don't overcook the lamb; because it is cut into small cubes, it can toughen quickly once the moisture is gone. If the dish looks too dry, add an extra tablespoon of Niter Kibbeh or a splash of water at the very end for a glossy finish.
🍽️ Serving Suggestions
Serve traditionally atop a large piece of Injera (sour fermented flatbread) to soak up the juices. Pair with a side of Gomen (collard greens) or Ayib (Ethiopian fresh cheese) to balance the spice. A glass of Tej (Ethiopian honey wine) or a bold Syrah complements the gaminess of the lamb beautifully. Offer extra Berbere or Mitmita on the side for those who prefer an extra kick of heat.