Shekla Tbsi Recipe

Marinate beef

In a large bowl combine the cubed beef, minced garlic, minced ginger, salt, black pepper and lemon juice. Toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 2 hours (short marination still yields good flavor).

Prepare aromatics

Heat a large heavy skillet or wide pot over medium heat. Add the niter kibbeh (or butter) and the neutral oil. When the fat is hot and shimmering, add the chopped red onions and sauté, stirring frequently, until soft and beginning to caramelize, about 10–12 minutes. Scrape the bottom to collect the fond.

Bloom spices

Add the berbere, paprika and mitmita (or cayenne) to the softened onions. Stir and cook for 1–2 minutes until fragrant, stirring constantly so the spices don’t burn.

Add tomato paste and stock

Stir in the tomato paste and cook 1 minute, then add the crushed cardamom pods and bay leaf. Pour in 200 ml of the beef stock or water to deglaze the pan, scraping up browned bits. Simmer the mixture for 2–3 minutes to meld flavors.

Brown the meat

Increase heat to medium-high. Push the sauce base to the edges of the pan and add the marinated beef in a single layer (work in batches if necessary to avoid crowding). Brown the beef on all sides without moving too often, about 3–4 minutes per side, until a crust forms. As each batch browns, return all beef to the pan.

Simmer

Add the remaining 100 ml water or stock, stir to combine, reduce heat to low–medium, cover partially and simmer gently for 25–35 minutes until the beef is tender and the sauce has thickened. Stir occasionally and adjust heat so it simmers, not boils. If sauce becomes too thick, add a splash of water (15–30 ml) as needed.

Add vegetables

When the beef is nearly tender (after about 20–25 minutes of simmering), stir in the sliced green bell pepper, chopped tomatoes and optional sliced jalapeño. Cook uncovered for another 8–10 minutes until the peppers soften but retain some texture and the tomatoes break down into the sauce.

Taste and finish

Remove the cardamom pods and bay leaf. Taste and adjust seasoning with salt and a pinch more berbere or mitmita if you want it spicier. Stir in 1 tablespoon niter kibbeh or butter for shine and additional flavor if desired. Sprinkle chopped cilantro or parsley over the top.

Serve Shekla Tbsi family-style on a platter with injera for scooping or over cooked rice. Offer awaze on the side for extra heat. Pass additional chopped herbs and extra sauce alongside.