Siga Tibs

Name: Siga Tibs
Total time: 60–80 min
Yield: 4
Cuisine: Ethiopian
Ingredients: 2 lb Beef sirloin, 1-inch cubes; 3 oz Niter kibbeh; 4 Onions, sliced; 2 x 3-inch pieces Ginger, grated; 1 large head Garlic, crushed; 2 large Tomatoes, peeled/seeded/diced; 2 Green chiles; 5 tbsp Berbere

ሥጋ ጥብስ

Seared beef finished with aromatic onion, chile and Ethiopian spices.

60–80 min Easy Serves 4

Watch how to make Siga Tibs

Method

1
Make sauce base: Cook onions, ginger, garlic, berbere and niter kibbeh slowly until aromatic and well softened; add tomato.
2
Sear beef separately: Salt beef cubes and sear in a very hot heavy skillet in a single layer. Leave space between pieces.
3
Combine: Fold seared beef into the hot sauce base and finish with lemon/cilantro or green chile according to the version.
4
Serve immediately: Serve while sizzling with injera.

Cook's notes

This can be prepared before searing so the beef itself does not steam while waiting for onions to cook.
Crowding releases water and turns tibs into boiled beef; cook in batches if necessary.
For a drier tibs, use less sauce and emphasize searing; for awaze tibs, add awaze to the finishing sauce.

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