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EthiopianAuthentic Cuisine

Shekla Tibs

Serves 4 to 6 Entree meat

Shekla Tibs

In the bustling tibs houses of Addis Ababa, Shekla Tibs is a staple that draws everyone in with its inviting aroma. This dish, rooted in the everyday culinary practices of the city, is a straightforward yet flavorful ensemble that reflects the warmth of home cooking. Often served in casual settings, it embodies the generous spirit of Ethiopian hospitality without pretension.

Savoring Shekla Tibs is an experience of vibrant flavors and tender textures. The lamb or beef is infused with the heat of berbere and awaze paste, complemented by the freshness of ginger and rosemary. Each bite is a harmonious blend, ideally scooped up with injera, allowing you to taste the dish's rich, spicy essence.

Ingredients

  • 800 g (1 3/4 lb)lamb or beef — cut into bite-size cubes
  • 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
  • 2 tbspawaze paste — to serve in the shekla dish
  • 1 sprigfresh rosemary — optional
  • 1 tspfine salt
  • as neededinjera — for serving

Method

  1. Start by cutting the lamb or beef into bite-sized cubes, about 1-inch each, ensuring they are uniform for even cooking. Pat the pieces dry with paper towels to remove excess moisture, which helps achieve a good sear. Heat a heavy skillet over high heat until it is almost smoking, indicating it's hot enough to sear the meat properly.
  2. Add 3 tablespoons of niter kibbeh to the hot skillet, allowing it to melt and coat the bottom. Carefully add the meat cubes in a single layer, ensuring not to overcrowd the pan. Sear the meat on all sides until they develop a deep brown crust, which locks in the juices, about 3-4 minutes per side. Remove the meat from the skillet and set aside.
  3. Slice the red onion into wedges and mince the garlic cloves and fresh ginger. Cut the green chilies into thin slices, removing seeds if you prefer less heat. Add these aromatics to the same skillet, tossing them in the remaining niter kibbeh. Cook until the onion edges are charred and the garlic and ginger release their fragrance, about 3-5 minutes.
  4. Dice the tomatoes and add them to the skillet along with 1 tablespoon of berbere and 2 tablespoons of awaze paste. Stir well to combine, allowing the spices to coat the vegetables and the tomatoes to soften. Cook until the mixture thickens slightly and the sauce clings to the vegetables, about 5 minutes.
  5. Return the seared meat to the skillet and sprinkle with 1 teaspoon of fine salt. Add a sprig of fresh rosemary, tucking it among the meat and vegetables. Stir everything together and let it cook for another 2-3 minutes, until the rosemary releases its aroma and the dish is sizzling hot. Serve immediately with injera, allowing everyone to enjoy the vibrant flavors and aromas.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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