Ethiopia • Africa • medium • 45 mins
Ethiopia Tibs
Description
Tibs is a traditional Ethiopian dish made from sautéed meat, typically lamb or beef, seasoned with a variety of spices and often served with injera. It holds cultural significance as a communal dish, often enjoyed during special occasions and gatherings.
Ingredients
- 500g lamb or beef, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green chili peppers, sliced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Salt to taste
- Black pepper to taste
- Fresh rosemary or thyme for garnish
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Add the chopped onions and sauté until they become translucent.
- Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
- Add the meat to the skillet and cook until browned on all sides.
- Mix in the green chili peppers, ground cumin, ground coriander, paprika, salt, and black pepper.
- Reduce the heat to low, cover, and let it simmer for about 15-20 minutes until the meat is tender.
- Garnish with fresh rosemary or thyme before serving.
- Serve hot with injera or rice.
Nutritional Information
Calories: 350 per serving
Servings: 4
Dietary: dairy-free, gluten-free
⚠️ Allergens: none
Health Benefits
Tibs is a rich source of protein from lamb or beef, which is essential for muscle building and repair. The inclusion of garlic and ginger offers anti-inflammatory properties and may help boost the immune system. The dish is naturally dairy-free and gluten-free, making it suitable for various dietary needs. Additionally, the spices used, such as cumin and coriander, not only enhance flavor but also provide antioxidants that support overall health.
Cultural Significance
Tibs is often served during celebrations, family gatherings, and special occasions in Ethiopia. It represents hospitality and is a way to bring people together around a shared meal, reflecting the communal nature of Ethiopian dining culture.
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