📝 About This Recipe
Fiyel Tibs is a celebrated Ethiopian delicacy that showcases the bold, earthy flavors of tender goat meat seared to perfection. This dish captures the essence of Addis Ababa’s vibrant culinary scene, combining the heat of berbere spice with the aromatic richness of niter kibbeh (spiced clarified butter). It’s a soulful, protein-rich masterpiece that strikes a perfect balance between smoky char and succulent tenderness.
🥗 Ingredients
The Meat
- 2 pounds Goat Meat (boneless leg or shoulder, cut into 1-inch cubes)
- 1 tablespoon Lemon Juice (to rinse and tenderize the meat)
Aromatics and Fat
- 4 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter; substitute with ghee if necessary)
- 2 large Red Onion (finely sliced into half-moons)
- 5 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated or finely minced)
Spices and Seasoning
- 2 tablespoons Berbere Spice Blend (adjust for heat preference)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Mekelesha (optional finishing spice blend (cloves, cardamom, cinnamon))
Vegetables and Finishing
- 3-4 pieces Jalapeño Peppers (deseeded and sliced into strips)
- 2 pieces Roma Tomatoes (seeded and diced)
- 2 sprigs Rosemary (fresh leaves only)
- 1 tablespoon Tesmi or Olive Oil (for the final sear)
👨🍳 Instructions
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1
Prepare the goat meat by trimming excess silver skin. Toss the cubes with lemon juice and a pinch of salt, let sit for 5 minutes, then pat thoroughly dry with paper towels to ensure a good sear.
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2
Heat a heavy-bottomed cast-iron skillet or a traditional clay pot over medium-high heat. Add the meat to the dry pan in a single layer (work in batches if necessary).
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3
Sauté the meat for 5-7 minutes, allowing it to release its moisture and then reabsorb it. The meat should develop a nice browned crust on the edges.
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4
Once the meat is browned, add the sliced red onions to the pan. Stir frequently for 4 minutes until the onions begin to soften and turn translucent.
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5
Lower the heat to medium and add the niter kibbeh (spiced butter). Let it melt and coat every piece of meat and onion.
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6
Stir in the minced garlic and grated ginger. Cook for about 2 minutes until the aroma is fragrant and the raw bite has softened.
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7
Add the berbere spice blend. If the pan looks too dry, add a tablespoon of water or beef broth to prevent the spices from burning.
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8
Incorporate the diced tomatoes and rosemary leaves. Continue to sauté for 3-5 minutes until the tomatoes have softened and created a light, thick coating over the meat.
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9
Add the sliced jalapeños. Sauté for just 2 more minutes; you want the peppers to be bright green and slightly softened but still possessing a bit of crunch.
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10
Season with salt, black pepper, and the mekelesha (finishing spice) if using. Toss everything together one last time to ensure even distribution.
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11
Check the tenderness of the goat. If you prefer it softer, cover the pan and let it steam on low heat for an additional 5 minutes.
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12
Remove from heat and serve immediately while the skillet is still sizzling.
💡 Chef's Tips
Always pat the meat dry before cooking; moisture is the enemy of a good sear and will cause the meat to steam rather than fry. If you find goat meat too gamey, soaking it in milk for 30 minutes before cooking can help mellow the flavor. Don't skimp on the niter kibbeh—it is the primary source of the dish's authentic 'nutty' and spiced flavor profile. For a 'Lega' (soft) Tibs, cook for less time; for 'Derek' (crispy) Tibs, cook the meat longer until it is crunchy on the outside. If you can't find Berbere, a mix of smoked paprika, cayenne, and ground ginger can work in a pinch, though the flavor won't be as complex.
🍽️ Serving Suggestions
Serve hot on top of a large piece of fresh Injera (sour fermented flatbread) to soak up the juices. Pair with a side of 'Ayib' (Ethiopian crumbled cheese) or Greek yogurt to cool down the spice of the berbere. Accompany with Gomen (collard greens) or a simple tomato and onion salad (Timatim Selata) for freshness. Enjoy with a glass of Tej (Ethiopian honey wine) or a cold, crisp lager to balance the heat. Traditionally eaten with hands, using pieces of injera to scoop up the meat and vegetables.