awaze tibs

Method

Heat niter kibbeh in a large heavy-bottomed pan over medium-high heat and brown the beef cubes in batches until seared on all sides, then set aside. In the same pan, sauté the diced onions until softened and golden, then add minced garlic and ginger, cooking for 2 minutes until fragrant. Stir in the berbere spice blend, mitmita chilli paste and tomato puree, cooking for 2 minutes to develop the flavours. Return the beef to the pan, add the sliced peppers and green chillies, pour in the beef stock and bring to a gentle simmer. Cover and cook for 45-50 minutes until the meat is tender, stirring occasionally and adding more stock if needed. Season with sea salt and black pepper, finish with fresh lime juice and stir through fresh coriander just before serving. Serve hot with injera bread to scoop and eat.