Heat 2 tbs oil or niter kibbeh in a large skillet over medium-high heat until shimmering. Add the cubed tibs in a single layer (work in batches if necessary) and sear 2–3 minutes per side until browned. Remove and set aside.

Cook aromatics

Reduce heat to medium, add remaining 1 tbs oil to the pan. Add the sliced onion and a pinch of salt; cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Add the minced garlic and ginger and cook 30–60 seconds until fragrant.

Combine meat and injera

Return the seared tibs to the skillet with the onions. Add the shredded injera and gently toss to combine so the injera begins to absorb flavors. Keep heat at medium.

Berbere Sauce

Make sauce

In a small bowl, whisk together berbere, tomato paste, water or broth, red wine vinegar (or lemon juice), and honey (if using) until smooth. Adjust thickness: sauce should be pourable but not watery.

Add sauce to pan

Pour the berbere sauce over the tibs and shredded injera in the skillet. Stir gently to coat everything evenly. Cook on medium-low for 4–6 minutes, stirring occasionally, until the injera has softened and absorbed sauce but still retains some texture. If mixture seems dry, add up to 2–4 tbsp additional water or broth.

Season and finish

Taste and adjust salt, pepper, or berbere (add another 1/2 tbs if you prefer more heat). If using niter kibbeh was not used earlier, you can stir in 1 tsp at the end for richness. Remove from heat.

Serve

Transfer the fir fir to a serving plate. Garnish with chopped cilantro or parsley and thin slices of green chili if desired. Serve hot.