Awaze Tibs
Tibs in awaze sauce - an extra spicy and intensely flavorful Ethiopian stir-fry, traditionally served sizzling hot.
🧂 Ingredients
- 500g Beef or lamb
- 100g Awaze(This is a spicy Ethiopian chili paste. Adjust amount to your spice preference. If unavailable, a mix of berbere spice, tomato paste, and a splash of red wine vinegar can be a substitute.)
- 1 large Onion
- 2-3 Jalapeño or Serrano peppers
- 50g Niter kibbeh(Spiced clarified butter. If unavailable, use regular clarified butter or a high smoke point oil like avocado or grapeseed oil, and add a pinch of cardamom and fenugreek.)
- To taste Salt
- To taste Black pepper
👨🍳 Instructions
- 1
Prepare the meat: Ensure the beef or lamb is cut into thin, uniform strips. Season generously with salt and freshly ground black pepper. Set aside.
⏱️ 10 minutes - 2
Heat the pan: Place a large, heavy-bottomed skillet or cast-iron pan over high heat. Add the niter kibbeh (or substitute) and let it heat until it shimmers and is very hot, almost smoking. This high heat is crucial for searing.
⏱️ 3 minutes - 3
Sear the meat: Carefully add the seasoned meat strips to the hot pan in a single layer. Do not overcrowd the pan; sear in batches if necessary to ensure proper browning and avoid steaming. Sear for 2-3 minutes per side until well-browned and slightly crispy. Remove the seared meat from the pan and set aside.
⏱️ 8 minutes - 4
Sauté aromatics: Reduce the heat slightly to medium-high. Add the chopped onion and jalapeño (or serrano) peppers to the same pan, using any remaining fat. Sauté for about 3-4 minutes until the onions are softened and translucent, and the peppers are fragrant.
⏱️ 4 minutes - 5
Combine and finish: Return the seared meat to the pan with the onions and peppers. Add the awaze sauce. Toss everything together quickly to coat the meat and vegetables evenly. Cook for another 1-2 minutes, just until the awaze is heated through and the sauce has slightly thickened. The goal is to warm the awaze without overcooking it.
⏱️ 2 minutes - 6
Serve immediately: Transfer the Awaze Tibs to a serving platter. It should still be sizzling. Serve hot with injera (Ethiopian flatbread) or rice.
⏱️ 1 minute
💡 Pro Tips
- ✓Achieving a good sear is key. Ensure your pan is very hot before adding the meat.
- ✓Don't overcrowd the pan when searing the meat; cook in batches if needed to maintain high heat and achieve a proper crust.
- ✓Awaze is the star ingredient and provides significant heat. Adjust the amount based on your spice tolerance.
- ✓The dish is best served immediately while still sizzling for the most authentic and enjoyable experience.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a sprig of fresh rosemary to the pan during the last minute of cooking for an aromatic twist.
- For a milder version, use fewer peppers and/or remove all seeds and membranes. You can also dilute the awaze with a tablespoon of water or tomato paste.