📝 About This Recipe
Lega Tibs is the sophisticated, milder cousin of the spicy Awaze Tibs, celebrated for its buttery richness and succulent texture. Originating from the highlands of Ethiopia, this dish showcases tender cubes of meat seared to perfection with fragrant rosemary, garlic, and clarified butter (Niter Kibbeh). It is a festive staple that balances the earthy sweetness of red onions with the bright heat of fresh green chilies, offering a truly communal dining experience.
🥗 Ingredients
The Meat
- 1.5 pounds Lamb leg or Beef Sirloin (trimmed of excess fat and cut into 1-inch cubes)
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Aromatics and Base
- 4 tablespoons Niter Kibbeh (Ethiopian Spiced Clarified Butter) (can substitute with Ghee if unavailable)
- 2 medium Red Onion (thinly sliced into half-moons)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
- 3-4 sprigs Fresh Rosemary (leaves stripped and roughly chopped)
Finishing Touches
- 2-3 pieces Jalapeño or Serrano Peppers (deseeded and sliced into long strips)
- 1 medium Tomato (seeded and diced)
- 2 tablespoons Dry White Wine or Water (for deglazing)
- 1/2 teaspoon Mekelesha (Ethiopian Finishing Spice) (optional; a blend of cardamom, cloves, and cinnamon)
👨🍳 Instructions
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1
Pat the cubed meat thoroughly dry with paper towels to ensure a deep, golden sear rather than steaming.
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2
Season the meat lightly with salt and black pepper in a bowl and let it sit at room temperature for 10 minutes.
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3
Heat a large, heavy-bottomed skillet or a traditional clay 'mitad' over medium-high heat until very hot.
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4
Add 2 tablespoons of the Niter Kibbeh to the pan. Once melted and shimmering, add the meat in a single layer, working in batches if necessary to avoid overcrowding.
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5
Sear the meat for 4-5 minutes, tossing occasionally, until the edges are browned and slightly crisp.
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6
Remove the meat from the pan and set aside on a plate, retaining the juices in the pan.
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7
Add the remaining 2 tablespoons of Niter Kibbeh to the pan, then stir in the sliced red onions.
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8
Sauté the onions for 3-4 minutes until they become translucent and start to soften.
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9
Add the minced garlic, grated ginger, and chopped rosemary. Cook for another 1-2 minutes until the aromatics are fragrant.
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10
Deglaze the pan with the white wine or water, scraping up any browned bits (fond) from the bottom.
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11
Return the seared meat and any accumulated juices back into the pan. Toss well to coat with the aromatics.
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12
Add the diced tomatoes and green chili strips. Sauté for an additional 2-3 minutes until the chilies are bright green but still have a slight crunch.
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13
Sprinkle with Mekelesha spice (if using) and adjust salt to taste.
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14
Remove from heat immediately to prevent the meat from toughening. The meat should be juicy and 'lega' (tender).
💡 Chef's Tips
Use Niter Kibbeh for the most authentic flavor; its complex infusion of cardamom, fenugreek, and nigella seeds is irreplaceable. Do not overcook the meat—tibs is meant to be tender and succulent, so aim for a medium doneness. If you prefer a spicy kick, add a teaspoon of Berbere spice during the onion sautéing phase. Always slice your onions thinly; they should melt into a silky sauce that coats the meat. If using beef, choose a well-marbled cut like ribeye or sirloin for the best fat-to-meat ratio.
🍽️ Serving Suggestions
Serve immediately on a large platter lined with fresh, tangy Injera bread. Pair with a side of Gomen (collard greens) or Ayib (Ethiopian soft cheese) to balance the richness. Accompany with a small bowl of Awaze (spicy chili paste) for those who want extra heat. A crisp, dry white wine or a traditional Ethiopian honey wine (Tej) complements the buttery flavors beautifully. Eat with your hands, using pieces of Injera to scoop up the meat and the flavorful juices.