Pat the lamb or beef cubes dry with paper towels. In a bowl, toss the meat with kosher salt, black pepper, and 1 tablespoon berbere until evenly coated. Let rest 10–15 minutes at room temperature to take the chill off and absorb spices.

Sear the meat

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 2 tablespoons vegetable oil. In a single layer (working in batches if necessary to avoid crowding), add the meat and sear for 2–3 minutes without moving until a deep brown crust forms. Flip and sear the other side 1–2 minutes. Remove seared pieces to a plate and set aside. The meat should be browned but not fully cooked through.

Awaze Sauce

Make awaze

In a small bowl, whisk together 1 teaspoon mitmita (or chili flakes), 1 tablespoon berbere, 3 minced garlic cloves, 1/2 tablespoon grated ginger, 1 teaspoon tomato paste, 1 tablespoon red wine vinegar, 1/2 teaspoon honey, 2 tablespoons neutral oil, and 1/2 teaspoon salt. If the paste is too thick, thin with up to 2 tablespoons water to make a spreadable sauce. Taste and adjust heat or salt.

Reserve about 1–2 tablespoons of the awaze sauce for serving (optional) and keep the rest ready to add to the pan when vegetables are softened.

Vegetables & Finish

Sauté onions and peppers

In the same skillet used for the meat, reduce heat to medium and add 1 tablespoon butter. If pan is dry, add 1 tablespoon neutral oil. Add the thinly sliced onion and a pinch of salt. Sauté 4–6 minutes until the onion becomes translucent and begins to brown at the edges. Add the sliced jalapeños and continue to cook 2–3 minutes until peppers soften.

Combine meat and sauce

Return the seared meat and any accumulated juices to the skillet with the softened onions and peppers. Stir to combine. Add the awaze sauce to the pan and toss everything so the sauce coats the meat and vegetables. Cook together 3–5 minutes, stirring occasionally, until meat reaches desired doneness (medium-rare to medium for lamb, or medium for beef) and sauce thickens slightly. If the pan becomes too dry, splash up to 2 tablespoons water or stock.

Finish and herb

Turn off the heat. Stir in 1 teaspoon finely chopped fresh rosemary and 2 tablespoons chopped cilantro or parsley. Adjust seasoning with additional salt or a squeeze of lemon if needed. For extra richness, swirl in another 1/2 tablespoon butter before serving.

Serve

Transfer Awaze Tibs to a warm serving platter, garnish with reserved awaze sauce drizzled on top if desired, and serve immediately with lemon wedges on the side. Traditionally served with injera or rice; warm flatbread also works well.