Qeyh Tbsi (spicy) Recipe

Pat the meat cubes dry with paper towels; season evenly with 1 tsp salt and 1/4 tsp black pepper. Set aside for 10–15 minutes.

Prepare vegetables: thinly slice the onion, dice the tomatoes, mince garlic and ginger, and thinly slice the green chilies. Keep ingredients grouped so they can be added sequentially.

Brown the meat

Heat a large heavy skillet or sauté pan over medium-high heat. Add 1 tbs oil (or 1 tbs niter kibbeh if using) and let it shimmer. Add half of the meat cubes in a single layer, leaving space between pieces. Sear without moving for 2–3 minutes until a deep brown crust forms, then turn and brown the other sides for 2 minutes. Remove browned cubes to a plate. Repeat with remaining meat, adding a little more fat if needed. Browning builds flavor.

Deglaze

Return all browned meat to the pan, reduce heat to medium. Add 1/4 cup water or broth to deglaze the pan, scraping up browned bits with a wooden spoon. Let the liquid reduce slightly, about 1–2 minutes.

Push the meat to one side of the pan. Add remaining 2 tbs niter kibbeh (or 2 tbs butter) and, if you used only minimal oil earlier, the additional neutral oil. Add the sliced onion to the fat and sauté over medium heat for 6–8 minutes until softened and starting to caramelize, stirring occasionally.

Add the minced garlic and ginger to the onions and cook 1 minute until fragrant, taking care not to burn them.

Stir in the diced tomatoes and sliced green chilies. Cook 4–6 minutes until tomatoes break down and release juices.

Sprinkle the 2 tbs berbere spice blend evenly over the vegetables and stir thoroughly to coat. Cook 2–3 minutes to toast the spices and deepen their flavor.

Mix the meat back into the vegetable-spice mixture. Season with remaining 1/2 tsp salt and remaining 1/4 tsp black pepper. Add the remaining 1/4 cup water or broth if the pan looks dry; this will create a saucy glaze but not a stew. Reduce heat to low–medium, cover loosely, and simmer 6–8 minutes until meat is cooked through (internal temperature 145–160°F depending on cut) and sauce thickens. Stir occasionally to prevent sticking.

Taste and adjust seasoning with a pinch more salt or berbere if you want it spicier. If using, stir in chopped cilantro/parsley for brightness.

Serve hot: arrange injera or rice on a platter, spoon Qeyh Tbsi (spicy) over or alongside the injera. Garnish with extra sliced green chili for heat and an additional drizzle of melted niter kibbeh if desired.