Goat Tibs

Ingredients

• 800 g (1 3/4 lb)bone-in goat shoulder — cut into small pieces
• 1red onion — cut into wedges
• 3 clovesgarlic — minced
• 1 tbspfresh ginger — minced
• 2green chilies — slit lengthwise
• 2tomatoes — cut into wedges
• 3 tbspniter kibbeh
• 1 tbspberbere
• 1 sprigfresh rosemary — optional
• 1 tspfine salt
• as neededinjera — for serving

Method

1. Begin by cutting the 800 g (1 3/4 lb) bone-in goat shoulder into bite-sized pieces, ensuring each piece has a bit of bone for flavor. Pat the pieces dry with paper towels to remove excess moisture, which will help them sear properly. Heat a heavy skillet over high heat until it is almost smoking; this ensures a good sear on the meat.
2. Add 3 tbsp of niter kibbeh to the hot skillet. Once the butter has melted and starts to shimmer, carefully add the goat pieces in a single layer. Sear the meat on all sides until it develops a deep brown crust, about 3-4 minutes per side. This browning locks in juices and adds depth to the flavor.
3. While the goat is searing, cut 1 red onion into wedges, mince 3 cloves of garlic, grate 1 tbsp of fresh ginger, and slice 2 green chilies. Once the goat is browned, add these aromatics to the skillet. Toss them with the meat, allowing the edges of the onions to char slightly and the garlic and ginger to release their fragrances.
4. Dice 2 tomatoes and add them to the skillet along with 1 tbsp of berbere. Stir well to coat the meat and vegetables with the spice blend. Let the mixture cook until the tomatoes break down slightly and the sauce begins to cling to the meat, intensifying the flavors.
5. Season the dish with 1 tsp of fine salt and add 1 sprig of fresh rosemary. Stir to combine and let the rosemary infuse its aroma into the dish for about a minute. Serve the Goat Tibs sizzling hot with injera, allowing the bread to soak up the rich, spicy juices.