Awaze Tibs (Ethiopian Spicy Beef)

• 3 tbsp berbere, for the awaze sauce
• 1 tsp black pepper, for the awaze sauce
• 1/2 tsp ground cumin
• 1/2 tsp ground ginger
• 1/2 tsp salt, for the awaze sauce
• 1 tbsp olive oil, for the awaze sauce
• 1/4 cup water
• 1.5 lb beef, cut into bite-sized pieces
• 3 tbsp olive oil, for searing
• 1/2 tsp salt, for the beef
• 1/2 tsp black pepper, for the beef
• 1 tsp berbere, for the beef
• 1/3 cup niter kibbeh (Ethiopian spiced clarified butter)
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1 jalapeño, sliced
• 1 tbsp lemon juice
• cilantro (coriander), to garnish

Method

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1. Make the awaze: mix the 3 tbsp berbere, black pepper, cumin, ground ginger and salt with the olive oil and water to a smooth paste (or blitz in a food processor). Set aside. 0:14
2. Heat the 3 tbsp olive oil in a large pan over high heat. Season the beef with salt, pepper and 1 tsp berbere and brown it on all sides, then lift it out. 0:38
3. Melt the niter kibbeh in the same pan and sauté the onion and garlic until soft, then add the jalapeño. 1:53
4. Stir in the awaze paste and let it simmer for a few minutes, then return the beef and toss to coat. 2:24
5. Add the lemon juice, simmer briefly, scatter with cilantro and serve.

Tip. Serve with injera, or with cauliflower rice to keep it low-carb. Leave out the jalapeño seeds or use less berbere for a milder dish.

The method is a summary in our words — the video shows every step.