Beg Tibs (Ethiopian Sauteed Lamb) Recipe

This is probably the least time consuming Ethiopian food to prepare and one of the tastiest. I often make beg tibs to go with vegetarian wots (stews) or on its own to eat it with injera or some other bread. Tibs may also be accompanied by a spicy paste called awaze.

Ingredients - 2 portions

300g of lean lamb cut into 1inch cubes
1 red onion thinly sliced
1 tbs of sunflower oil
2 garlic cloves very thinly sliced
1 seeded green chili pepper strips or diced
1 stalk of fresh rosemary shredded
1 tbs of kibeh (spiced & clarified butter)
1 tsp berbere (optional)
1 tbs soy sauce
1 tomato diced


Preparation

Heat up the oil in a skillet/wok pan on meduim high heat. Add the garlic slices, slightly brown them, and then add the lamb cubes. When the lamb starts to get color (if you choose to use berebere, I recommend adding it at this stage) add the soy sauce followed by onion slices. Once the onions look softer add the tomatoes and chili pepper. You should not overcook the lamb. It's important to remember that the longer you cook the lamb in this recipe, it becomes chewy. From the time you added the lamb, 8 minutes of cooking is generally a good time.  Add the kibbeh and rosemary and remove pan from heat. Salt to your own taste.

Try it out and let me know how you find this recipe :)