Awaze Tibs (Spicy Ethiopian Meat Stir-Fry)
Photo: Mark Lyon from New York, NY, USA, CC BY 2.0
Awaze tibs is a quick Ethiopian stir-fry of sliced beef or lamb in a hot, deeply spiced sauce. The heat comes in layers: berbere and cayenne go into the onions first, then awaze sauce finishes the pan, so the flavor is rounded rather than just sharp. Tomato paste and a splash of vinegar keep it balanced. Serve it with injera to scoop it up, or with rice, and marinate the meat in awaze beforehand if you have half an hour.
Instructions
Heat the vegetable oil in a large skillet or wok over medium-high heat until it is hot.
Add the sliced meat and stir-fry for 3 to 4 minutes, until it is browned and cooked through. Lift the meat out of the pan and set it aside.
In the same pan, stir-fry the onion and garlic for 2 to 3 minutes, until the onion turns translucent and smells fragrant.
Stir in the berbere, tomato paste, paprika and cayenne, mixing well so the onions and garlic are evenly coated in the spices.
Return the meat to the pan and toss it through the spiced onions.
Add the awaze sauce, soy sauce, vinegar and salt, and stir until the meat is coated all over.
Keep stir-frying for another 2 to 3 minutes, until the sauce thickens and clings to the meat.
Taste and adjust with more salt or spice if you like, then take the pan off the heat and scatter the chopped cilantro over the top.
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