Habesha Jewellery Market

Serves 4
Prep time: 10 minutes
Cook time: 35 minutes

INGREDIENTS

•  2 Tbsp vegetable oil (or Ethiopian niter kibbeh)
• 1½ cups medium yellow onion, finely chopped (1/2 medium-sized onion)
• 2 garlic cloves, finely chopped
• 1½ Tbsp berbere
• 2 Tbsp water
• 2 Roma tomatoes, diced
• 1 lb beef (eye of round roast), cut into ½ inch cubes
• 1 tsp iodine salt
• 2 jalapeños, deseeded and sliced
• 3 sprigs fresh rosemary

INSTRUCTIONS

1. In a nonstick skillet heat oil over high heat. When the oil easily slides across the pan, add the onions and garlic. Cook for about 4 minutes until the onions become translucent. Stir often so the garlic doesn’t burn.
2. Add tomatoes and cook for another 3 minutes, stirring occasionally.
3. Sprinkle with berbere and 2 tablespoons of water reduce the heat to medium-high and cook for 5 more minutes, stirring often.
4. Add beef and mix well until the meat cubes are well coated with gravy. Reduce the heat to medium and cook for 15-20 minutes or until the meat is well cooked.If the gravy is too thick you can add another tablespoon of water.
5. Add salt, jalapenos, and rosemary. Give it a last stir and let it cook for 3 more minutes. Taste and adjust seasoning. If the gravy isn’t spicy enough you can add more berbere.
6. Serve beef tibs on injera bread with a side of Misir Wot (Ethiopian Lentils) and gomen (Ethiopian collard greens – coming soon).

NOTES

• The heat level of the dish is dependent on the amount of berbere you add. For a milder version reduce the amount to 1 tablespoon. For extra spicy double the amount of berbere and don’t completely remove the seeds from the jalapeños.