Awaze Tibsi (extra Spicy) Recipe

Prepare and marinate

Trim excess fat from the meat and pat dry. Place the 1 lb of cubed meat in a bowl. Add 3 tbsp awaze or berbere-habanero mix, 2 tsp minced garlic, 1 tsp grated ginger, 1 tbsp oil, 1 tbsp lemon juice and 1 tsp salt. Mix thoroughly so every cube is coated. Cover and refrigerate for at least 30 minutes, ideally 2 hours. For best flavor overnight refrigeration is acceptable; bring to room temperature 20–30 minutes before cooking.

Heat fat

Choose a heavy skillet or cast-iron pan and heat it over medium-high heat. Add 2 tbsp ghee (or butter) and 1 tbsp vegetable oil. The oil raises the smoke point so the awaze won’t burn while allowing ghee flavor. Heat until the fat shimmers but is not smoking (about 1–2 minutes).

Sear the meat

Drain any excess marinade (reserve marinade bowl). Add the meat cubes in a single layer, without crowding — work in two batches if necessary. Let the cubes sear undisturbed 2–3 minutes per side to develop a deep brown crust. Use tongs to turn and continue until all sides are browned (total 6–8 minutes depending on batch size). Remove seared cubes to a plate and set aside.

Sauté aromatics and peppers

Reduce heat to medium. If the pan looks dry, add a touch more oil (about 1 tsp). Add the thinly sliced onion (1 cup) and sauté 4–5 minutes until softened and starting to caramelize. Add the sliced hot green peppers (2), and 1/2 cup bell pepper strips. Cook another 2–3 minutes until peppers are tender-crisp and onions are golden.

Incorporate reserved marinade

Return the seared meat to the pan. Pour the reserved marinade over the meat and vegetables. Stir for 30–60 seconds, then add 2 tbsp water or beef stock to deglaze the pan, scraping up any browned bits. This will loosen concentrated flavors and prevent the awaze from burning.

Finish cooking

Stir in 1 tsp additional awaze (for extra heat) and 1 tsp fresh herbs (rosemary or thyme) if using. Lower heat to medium-low, cover loosely, and simmer 4–6 minutes until meat reaches desired doneness (for beef medium-rare to medium; for lamb cook slightly longer). Stir occasionally so sauce coats the meat. If the pan becomes too dry, add up to another 1–2 tbsp water or stock.

Season and garnish

Uncover and increase heat briefly to reduce any excess liquid for 1–2 minutes, tossing to coat. Taste and adjust seasoning with 1/2 tsp freshly ground black pepper and additional salt if needed. Sprinkle 2 tbsp chopped cilantro or parsley over the top and toss once.

Transfer Awaze Tibsi to a warm serving platter. Serve immediately with injera, rice or flatbread and lemon wedges on the side. Squeeze lemon over portions to brighten the spicy flavors. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid toughening the meat.