Best 3 Tibs Ethiopian Lamb Stew Recipes
**Discover the Enticing Flavors of Tibs: A Culinary Journey Through Ethiopia's Beloved Lamb Stew**
Embark on a tantalizing voyage into the realm of Ethiopian cuisine, where Tibs reigns supreme as a cherished lamb stew that captivates hearts and palates alike. Originating from the vibrant culinary traditions of the northern highlands, Tibs is a symphony of flavors, combining succulent lamb with an array of aromatic spices, fresh herbs, and vibrant vegetables. This delectable dish holds a special place in Ethiopian gastronomy, often served as a centerpiece at festive gatherings and everyday meals.
Tibs' versatility knows no bounds, with countless variations gracing kitchens across the country. From the classic Tibs Bilbil, featuring tender lamb sautéed with onions, tomatoes, and fiery peppers, to the aromatic Tibs Firfir, where lamb simmers in a fragrant sauce infused with berbere, cardamom, and ginger, each rendition offers a unique culinary adventure.
For those seeking a more rustic experience, Tibs Be Gomen beckons with its hearty combination of lamb, collard greens, and a medley of Ethiopian spices. Alternatively, Tibs Key Wat tantalizes with its rich and flavorful stew, where lamb luxuriates in a velvety sauce enriched with tomatoes, onions, and a hint of sourness from tej, an Ethiopian honey wine.
As you delve into this collection of Tibs recipes, you'll discover a treasure trove of culinary artistry that celebrates the essence of Ethiopian cuisine. Whether you prefer the robust flavors of Tibs Bilbil, the aromatic depths of Tibs Firfir, the rustic charm of Tibs Be Gomen, or the tantalizing richness of Tibs Key Wat, each dish promises an unforgettable culinary experience.
**Savor the Diverse Flavors of Tibs: A Culinary Journey Through Ethiopia's Beloved Lamb Stew**
Prepare to embark on a tantalizing culinary voyage as we explore the diverse flavors of Tibs, a celebrated lamb stew deeply embedded in Ethiopian cuisine. Originating from the northern highlands, Tibs has captured the hearts and palates of food enthusiasts with its harmonious blend of succulent lamb, aromatic spices, fresh herbs, and vibrant vegetables.
This article serves as your guide to mastering this iconic dish, presenting a collection of tantalizing Tibs recipes that showcase its versatility and regional variations. From the classic Tibs Bilbil, featuring tender lamb sautéed with onions, tomatoes, and fiery peppers, to the aromatic Tibs Firfir, where lamb simmers in a fragrant sauce infused with berbere, cardamom, and ginger, each recipe offers a unique culinary adventure.
For those seeking a more rustic experience, Tibs Be Gomen beckons with its hearty combination of lamb, collard greens, and a medley of Ethiopian spices. Alternatively, Tibs Key Wat tantalizes with its rich and flavorful stew, where lamb luxuriates in a velvety sauce enriched with tomatoes, onions, and a hint of sourness from tej, an Ethiopian honey wine.
As you navigate through these recipes, you'll discover the essence of Ethiopian cuisine, where each ingredient plays a vital role in creating a symphony of flavors. From the bold and spicy to the aromatic and earthy, Tibs offers a culinary journey that will leave you craving more.
So, gather your ingredients, fire up your stove, and let's embark on this exciting culinary expedition. Prepare to tantalize your taste buds and immerse yourself in the vibrant flavors of Tibs, a dish that celebrates the rich culinary heritage of Ethiopia.
TIBS, ETHIOPIAN STIR-FRIED BEEF OR VENISON
This dish is super easy to make, but you do need a few unusual ingredients and spices, and you need to have everything set to go before you start cooking because it comes together very fast. First, you must get yourself some Ethiopian berbere. It comes as either a spice mixture or a paste. You can buy it online or in places like Whole Foods or Cost Plus Market, or you can make it yourself. You'll also need clarified butter, although this tastes more authentic if you make your own Ethiopian spiced butter. Of the many spices listed in the ingredients, the most important is the fenugreek. It is this spice that makes the version of tibs we served at Horn of Africa different from most others.
Provided by Hank Shaw
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Get the saute pan or wok very hot. Stir-fry the onions without the butter for a few minutes, until they char just a little on the outside. Add the spiced butter and the venison. Stir-fry hot and fast until the outside of the meat is brown but the inside of the meat is still very rare. You need to do this on as hot a burner as you have. Do it in two batches unless you have a very large wok or pan.
- The moment the meat has browned, add it all back into the pan along with the spices, garlic and chiles. Stir-fry another 30 seconds or so, then add the tomatoes and the wine. Toss to combine and let this cook for a minute or two. Serve at once with bread or injera.
Nutrition Facts : Calories 444 kcal, Carbohydrate 10 g, Protein 54 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 222 mg, Sodium 391 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
TIBS -- ETHIOPIAN LAMB STEW
This recipe is from Marcus Samuelsson, the Ethiopian born, Swedish raised chef of Aquavit in Manhattan. He learned it from the chef at Meskerem, a wonderful Ethiopian restaurant in New York. It should be eaten with Injera, the Ethiopian flat bread which is soft and slightly sour and adds a wonderful touch to the dish. Pita bread or soft tortillas are the right texture, but the flavor isn't there. If there's an Ethiopian restaurant nearby, you may be able to buy some. If you can get Tef (the fermented grain that gives Injera its special taste), you can make your own. There's a recipe posted. Add one to two hours of refrigeration time to the cooking time. You'll have some of the clarified seasoned butter left over, but you'll find a use for it, I promise.
Provided by Chef Kate
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium mixing bowl, combine lamb, onion and jalepeno.
- Add 3/4 cup of red wine and mix well.
- Cover and refrigerate for one to two hours.
- In a small saucepan, combine butter, turmeric, garlic and cardamom.
- Bring to a boil.
- With a skimmer or large spoon, remove any impurities which come to the surface.
- Carefully pour only the clarified butter into a clean container, discarding the rest.
- In a small saucepan over low heat, combine one tablespoon of the clarified butter with the chili powder.
- Stir for about one minute; do not allow the butter to burn.
- Add 1/2 cup of red wine.
- Remove from heat and pour chili sauce into serving bowl.
- Using a slotted spoon, remove lamb from marinade and drain lamb on paper towels.
- Reserve marinade.
- Place a large iron skillet over medium-high heat until very hot.
- Add two tablespoons clarifed butter.
- Add lamb and saute until lamb is seared on all sides.
- Add marinade to pan and continue stirring until lamb is cooked through, about two to three minutes.
- Season with salt, pepper and rosemary.
- Allow liquid in pan to reduce slightly.
- Serve lamb and pan juices in individual bowls, accompanied by chili dipping sauce and Injera, with which to scoop up the meat.
ETHIOPIAN MILD LAMB STEW (YEBEG ALICHA)
Make and share this Ethiopian Mild Lamb Stew (Yebeg Alicha) recipe from Food.com.
Provided by yewoinfamilycooking
Categories Lamb/Sheep
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the ribs in smaller sizes and the meat in small strips, wash it with cold water.
- Boil water in large pot; add the cleaned ribs and the meat; cook it for 10 minutes and strain.
- In medium heat, cook the onion with two cups of water (adding the water gradually); stir continuously until tender (10-15 minutes).
- Add the butter, garlic, ginger-root juice, bishop weed and cook for five minutes.
- Add the ribs and the meat; stir for five minutes; put four cups of water and turmeric; cover and cook for 30 minutes.
- Add false cardamom, salt to taste and cook to simmer; at the end, add the hot peppers and remove from heat.
Nutrition Facts : Calories 568.5, Fat 48.1, SaturatedFat 22.7, Cholesterol 132.2, Sodium 93.8, Carbohydrate 7.5, Fiber 1.1, Sugar 3.1, Protein 25.7
Tips:
- Use a large pot or Dutch oven to cook the stew, as it will need plenty of room to simmer.
- Brown the lamb in batches to prevent overcrowding the pan and ensure even cooking.
- If you don't have berbere spice, you can make your own using a blend of chili powder, cumin, coriander, cardamom, cinnamon, cloves, and nutmeg.
- Add the injera to the stew in the last few minutes of cooking to prevent it from becoming too soggy.
- Serve the stew with plenty of extra injera, as well as sides such as rice, vegetables, or salad.
Conclusion:
Tibs is a delicious and hearty Ethiopian lamb stew that is perfect for a cold winter day. The combination of tender lamb, aromatic spices, and slightly chewy injera makes for a truly unique and flavorful dish. If you're looking for a new and exciting way to enjoy lamb, be sure to give tibs a try.
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