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Tibs (Ethiopian Sauteed Meat and Vegetables)
Tibs is a flavorful Ethiopian dish made with sautéed meat or vegetables. It is a popular and versatile dish that can be made with different types of meat, such as beef, lamb, or chicken, as well as various vegetables. Tibs is known for its rich spices, aromatic flavors, and tender texture. It is often served with injera, the traditional Ethiopian flatbread
Ingredients
- olive oil2 tbsp
- onion, large; finely chopped1
- garlic, minced3 clove
- boneless beef, lamb, or chicken, 1 lb; boneless beef, lamb, or chicken; bite-sized pieces500 g
- berbere, spice blend1 tbsp
- paprika1 tsp
- ground cumin1/2 tsp
- salt, or to taste1/2 tsp
- black pepper1/4 tsp
- cayenne pepper, ground; optional, for extra spiciness1/4 tsp
- lemon juice1/4 cup
- butter2 tbsp
- parsley, fresh; or cilantro; chopped; for garnish
- lemon, wedges; for serving
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Heat the olive oil in a large skillet or frying pan over medium-high heat.
Add the chopped onion to the pan and sauté until it becomes translucent and starts to brown.
Add the minced garlic to the pan and sauté for an additional minute until fragrant.
Add the meat to the pan and cook until browned on all sides. Stir occasionally to ensure even cooking.
Sprinkle the berbere spice blend, paprika, ground cumin, salt, black pepper, and cayenne pepper (if using) over the meat. Stir well to coat the meat with the spices.
Reduce the heat to medium and continue cooking for another 5–7 minutes, or until the meat is cooked through and tender.
Drizzle the lemon juice over the meat and stir to incorporate the flavors.
Add the butter to the pan and stir until melted, coating the meat with its rich flavor.
Remove the pan from the heat and garnish the tibs with fresh chopped parsley or cilantro.
Serve hot with injera or as a side dish alongside other Ethiopian delicacies. Accompany with lemon wedges for extra zest.
