Awaze Tibs with Homemade Niter Kibbeh

Method

1. Pat the beef dry, cut it into 2.5 cm cubes, sprinkle evenly with the salt and leave at room temperature for 15 min. The salt seasons the meat right through and helps it brown. Pat off any surface moisture again just before searing.

   Add in this stepBeef sirloin or ribeye 320 gSalt ¾ tsp

2. Meanwhile make the niter kibbeh. Slice some of the garlic and ginger and finely grate the rest. Put the butter, sliced garlic, sliced ginger, fenugreek and cardamom in a small 14 cm pan and simmer on low heat for 12 min. When the foaming dies down, the milk solids on the bottom turn light brown and it smells nutty, strain it through a fine sieve (or one lined with paper towel) to get clear golden butter. Take it off before the solids turn black.

   Add in this stepUnsalted butter 60 gGarlic cloves 1¼Fresh ginger 7.5 gFenugreek seeds ¼ tspGreen cardamom pods, lightly crushed 2

   low heat

3. Make the awaze: in a small bowl, stir the berbere, red wine, honey, grated ginger and some of the grated garlic into a thick paste.

   Add in this stepBerbere 1½ tspDry red wine 30 mlHoney 1 tspFresh ginger 7.5 gGarlic cloves 0.9

4. Heat a 26 cm frying pan on high heat until it just starts to smoke, add 1–2 tablespoons of niter kibbeh and lay in the beef in a single layer. If it shows ×2, work in two batches. Turn every 30 seconds to 1 minute and sear for 2 min 30 sec until a dark crust forms, then move to a plate. The inside should still be underdone.

   high heat

5. Turn down to medium heat, add a little more niter kibbeh, then the onion, chilli, rosemary and the rest of the grated garlic, and cook for 4 min until the onion is translucent and golden at the edges.

   Add in this stepRed onion 110 gJalapeño or other green chilli 1Fresh rosemary sprigs 1Garlic cloves 0.9

   medium heat

6. Add the awaze and fry for 30 seconds until fragrant, then return the beef and its juices with the remaining niter kibbeh. Toss on medium-high heat for 1 min 30 sec until the beef is coated in a glossy red sauce; add 1 tablespoon of water if it gets too dry. Taken off when pale pink inside (about 57 °C), it is at its most tender.

   medium-high heat

7. Rest for 1 minute so the juices settle, remove the rosemary stalks and serve on injera. Leftover niter kibbeh keeps 2 weeks in a sealed jar in the fridge for other dishes.

   Add in this stepInjera or rice 2