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Shekla Tibs
Sizzling Clay Pot Beef/Lamb
Authentic Ethiopian Shekla Tibs, featuring tender beef or lamb seared and simmered in a traditional clay pot with aromatic spices and herbs, served sizzling hot. This dish is a staple in Ethiopian cuisine, often prepared for special occasions and served family-style.
đ§ Ingredienser
- 500g Beef or lamb
- 1 large Onion
- 2-3 Jalapeño peppers
- 1 large sprig Fresh rosemary
- 50g (about 3-4 tablespoons) Niter kibbeh (spiced clarified butter)(If unavailable, unsalted butter can be used, but niter kibbeh adds authentic flavor.)
- to taste Salt
- freshly ground, to taste Black pepper
đšâđł Instruktioner
- 1
Prepare the meat: Pat the beef or lamb cubes dry with paper towels. Season generously with salt and freshly ground black pepper. Ensure each piece is well-coated.
â±ïž 5 minutes - 2
Prepare the aromatics: Thinly slice the onion and jalapeño peppers. If using fresh rosemary, gently bruise the sprig to release its aroma.
â±ïž 5 minutes - 3
Heat the clay pot (shekla): Place the clay pot directly over a medium-high heat source (e.g., gas stove burner, charcoal grill). Allow it to heat up for about 5-7 minutes until it is quite hot. You should feel the heat radiating from it.
â±ïž 5-7 minutes - 4
Melt the niter kibbeh and sear the meat: Add the niter kibbeh to the hot clay pot. Once it has melted and is shimmering, carefully add the seasoned meat cubes in a single layer. Avoid overcrowding the pot; sear in batches if necessary. Sear the meat for about 3-4 minutes per side until deeply browned and a good crust has formed.
â±ïž 8-10 minutes - 5
Add the aromatics and herbs: Reduce the heat slightly to medium. Add the sliced onions and jalapeños to the pot with the seared meat. Stir to combine. Add the fresh rosemary sprig (or dried rosemary). Cook for another 5-7 minutes, stirring occasionally, until the onions have softened and become translucent, and the jalapeños have slightly softened.
â±ïž 5-7 minutes - 6
Simmer briefly and serve: Allow the tibs to simmer for a final 2-3 minutes, allowing the flavors to meld. Taste and adjust seasoning with salt and pepper if needed. Serve the Shekla Tibs immediately, directly from the hot clay pot, ensuring it remains sizzling.
â±ïž 2-3 minutes
đĄ Proffstips
- âThe traditional 'shekla' (clay pot) is crucial for authentic presentation and heat retention. If unavailable, a cast-iron skillet or a heavy-bottomed pot can be used, but the sizzling effect might be less pronounced.
- âEnsure the clay pot is properly seasoned and preheated to achieve the characteristic sizzling effect upon serving.
- âServe immediately after cooking for the best experience. The dish should arrive at the table still actively sizzling.
- âThis dish is often served with Injera (Ethiopian sourdough flatbread) for scooping.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add diced tomatoes along with the onions and peppers for a saucier tibs.
- Increase the number of jalapeños or add a pinch of berbere spice for extra heat.
- Use different cuts of beef or lamb, such as shoulder or leg, ensuring they are tenderized.