Best Tibs Ethiopian Lamb Stew Recipes

TIBS, ETHIOPIAN STIR-FRIED BEEF OR VENISON

Steps:

• Get the saute pan or wok very hot. Stir-fry the onions without the butter for a few minutes, until they char just a little on the outside. Add the spiced butter and the venison. Stir-fry hot and fast until the outside of the meat is brown but the inside of the meat is still very rare. You need to do this on as hot a burner as you have. Do it in two batches unless you have a very large wok or pan.
• The moment the meat has browned, add it all back into the pan along with the spices, garlic and chiles. Stir-fry another 30 seconds or so, then add the tomatoes and the wine. Toss to combine and let this cook for a minute or two. Serve at once with bread or injera.

TIBS -- ETHIOPIAN LAMB STEW

Steps:

• In a medium mixing bowl, combine lamb, onion and jalepeno.
• Add 3/4 cup of red wine and mix well.
• Cover and refrigerate for one to two hours.
• In a small saucepan, combine butter, turmeric, garlic and cardamom.
• Bring to a boil.
• With a skimmer or large spoon, remove any impurities which come to the surface.
• Carefully pour only the clarified butter into a clean container, discarding the rest.
• In a small saucepan over low heat, combine one tablespoon of the clarified butter with the chili powder.
• Stir for about one minute; do not allow the butter to burn.
• Add 1/2 cup of red wine.
• Remove from heat and pour chili sauce into serving bowl.
• Using a slotted spoon, remove lamb from marinade and drain lamb on paper towels.
• Reserve marinade.
• Place a large iron skillet over medium-high heat until very hot.
• Add two tablespoons clarifed butter.
• Add lamb and saute until lamb is seared on all sides.
• Add marinade to pan and continue stirring until lamb is cooked through, about two to three minutes.
• Season with salt, pepper and rosemary.
• Allow liquid in pan to reduce slightly.
• Serve lamb and pan juices in individual bowls, accompanied by chili dipping sauce and Injera, with which to scoop up the meat.

TIBS

Steps:

• Melt the niter kibbeh in a Dutch oven over medium heat, then add the onions, ginger, cumin, pepper, garlic and berbere spice.
• Reduce heat to medium-low, and cook, stirring frequently, for about 30 minutes, or until onions are golden brown.
• Towards the end of cooking, the onions should sizzle slightly, so if necessary, increase the heat.
• Transfer half of the onions to a blender, puree them, and pour them back into the pot with the rest. Salt and mix well.
• Add the tomatoes, and cook for 2 minutes over medium / high heat, stirring frequently.
• Turn off the heat, cover and keep warm.
• Generously salt the beef on all sides.
• Heat the oil in a cast iron pan, until it's lightly smoking.
• Add the beef in a single layer, leaving some free space between each piece.
• Cook the beef pieces without moving for about 3 minutes, or until they are seared on one side.
• Turn the pieces of meat over with kitchen tongs, and cook on the other side until seared.
• Continue to cook the meat, stirring and turning the pieces occasionally until the desired sear is reached.
• Mix the beef with the reserved sauce, and finally add the lemon juice and cilantro, and mix well..
• Serve immediately with injera.

ETHIOPIAN MILD LAMB STEW (YEBEG ALICHA)

Steps:

• Cut the ribs in smaller sizes and the meat in small strips, wash it with cold water.
• Boil water in large pot; add the cleaned ribs and the meat; cook it for 10 minutes and strain.
• In medium heat, cook the onion with two cups of water (adding the water gradually); stir continuously until tender (10-15 minutes).
• Add the butter, garlic, ginger-root juice, bishop weed and cook for five minutes.
• Add the ribs and the meat; stir for five minutes; put four cups of water and turmeric; cover and cook for 30 minutes.
• Add false cardamom, salt to taste and cook to simmer; at the end, add the hot peppers and remove from heat.