Berbere Butter Tibs Rice Bowl

Method

1. Bring plenty of water to the boil in a 16 cm pot, gently lower in the room-temperature eggs with a ladle and cook on medium-high heat for 6 min 30 sec. Move them straight into cold water (ice water if you have it) for 3 minutes, then peel: the yolks will be soft and jammy.

   Add in this stepEggs (room temperature) 2

   medium-high heat

2. Make the awaze mayo: stir the lime juice and part of the berbere into the mayonnaise. Put it in a piping bag or a small plastic bag so you can drizzle it neatly.

   Add in this stepMayonnaise 3 tbspLime ½Berbere 0.6 tsp

3. Pat the beef dry, cut it into 1.5 cm cubes and toss with the salt and the rest of the berbere.

   Add in this stepBeef sirloin or rump 260 gSalt ½ tspBerbere 1.9 tsp

4. Heat a 26 cm frying pan on high heat until very hot, add the oil and spread the beef in a single layer. If it shows ×2, work in two batches. Leave it for the first minute, then turn and sear for 3 min in total until deep brown outside.

   Add in this stepVegetable oil 1½ tbsp

   high heat

5. Turn down to medium heat, add the butter, minced garlic, sliced onion and chilli and cook for 3 min, stirring, until the butter turns red and the onion softens, then turn off the heat. Keep stirring while the butter foams: berbere burns easily.

   Add in this stepButter 25 gGarlic cloves, minced 2Red onion 90 gJalapeño or other green chilli 1

   medium heat

6. Fill bowls with warm rice and spoon over the tibs with the red butter from the pan. Fan thinly sliced cucumber alongside, add the halved eggs, zigzag the awaze mayo over the top and finish with sliced spring onions.

   Add in this stepWarm cooked rice (e.g. jasmine) 400 gCucumber ½Spring onions 2