Derek tib is an Ethiopian meal made with lamb, beef, or goat cooked with niter kibbeh, an Ethiopian spiced clarified butter.
In Ethiopian dishes Tibs refers to a family of meat made with sautéed meat, vegetables, and berbere. There are many variations of tibs depending on the recipe and cut of meat used, but most are made with beef, lamb, mutton. But for derek tibs it is best made stir frying, but just with some butter in a pan and searing the meat until some pieces get crunchy. Below is a detailed recipe for making rich and spiced derek tibs;
Ingredient
- 2 pounds of lamb or beef, cut into bite-sized pieces
- 1 large red onion, sliced thin
- 1/4 cup niter kebbeh
- 2 tablespoons of berbere
- 1 teaspoon of ground fenugreek
- 1/2 teaspoon of cardamom (optional)
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of cumin
- 1/4 teaspoon of ground clove
- 1 teaspoon of black pepper
- 3 garlic cloves, sliced
- 2 whole tomatoes, broken into bits
- 1 to 5 green chiles, such as jalapenos or serranos
- 1/2 cup red wine
Procedure
- Heat the saute pan until it is hot, Stir-fry the onions without the butter for a few minutes, until they char just a little on the outside.
- Add the spiced butter and the venison. Stir-fry hot and fast until the outside of the meat is brown but the inside of the meat is still very rare. You need to do this on as hot a burner as you have. Do it in two batches unless you have a very large wok or pan.
- Once the meat has browned, add it all back into the pan along with the ground fenugreek, ginger, cumin,berbere, cloves, garlic and black pepper. Stir-fry another 30 seconds or so, then add the tomatoes and the wine. Toss to combine and let this cook for a minute or two. Serve at once with bread or injera.
Traditionally served in a flaming hot earthenware dish with hot coals on the bottom. This keeps the meat sizzling hot and you get some meat crispies at the bottom.
