← Nouns Cooking · West & East African

Ingredients

• 700 g sirloin or rump steak, cut into 2 cm cubes
• 1 tbsp Berbere
• ½ tsp Cumin
• 1 tsp Black pepper
• 1 tsp Salt
• 1 tbsp Vegetable oil
• 3 tbsp Niter kibbeh (Ethiopian spiced butter)
• 1 Onion, sliced
• 3 cloves Garlic, minced
• 2 cm piece Ginger, grated
• 2 Jalapeño, sliced lengthways
• 1 Tomato, diced
• 1 sprig Rosemary
• 1 tbsp lemon juice

Method

1. Toss the beef with the berbere, cumin, pepper and salt.
2. Heat the oil in a large heavy frying pan over high heat until shimmering. Add the beef in a single layer (in batches if needed) and sear for 2–3 min, turning once, until browned outside but still pink inside. Lift onto a plate.
3. Lower the heat to medium and add the niter kibbeh, onion, garlic and ginger. Fry for 4–5 min until the onion softens.
4. Add the jalapeños, tomato and rosemary and cook for 2–3 min until the tomato collapses.
5. Return the beef and its juices and toss for 1–2 min to warm through. Squeeze over the lemon juice and serve straight away with injera or rice.

Tips

• Don't crowd the pan: the beef should sizzle and brown, not stew in its juices.
• Lamb tibs works the same way; use boneless leg cut into cubes.

Sources

Written in our own words after cross-checking these recipes:

Low Carb Africa 196 flavors