shegla tibs

Method

Heat the clarified butter in a large heavy-bottomed pan or wok over high heat until shimmering. Add the diced onions and cook for 3-4 minutes until softened and fragrant. Add the minced garlic and grated ginger, stirring constantly for 1 minute. Increase the heat further and add the beef cubes, searing on all sides for 3-4 minutes until browned. Sprinkle over the berbere spice blend and chilli powder, stirring well to coat the meat. Add the diced green peppers, tomatoes, salt and black pepper, then pour in the water and bring to a simmer. Cook for 15-20 minutes over medium heat, stirring occasionally, until the meat is tender and the sauce has reduced and thickened slightly.