Homemade Authentic Ethiopian Tibs

Begin by marinating the meat with garlic, ginger, salt, and berbere spice mix. There is a profound difference when you let the meat marinate for at least 3 hours, it absorbs the marinate's flavors, resulting in a well-seasoned, juicy cooked meat.

Heat the niter kibbeh in a large pan over medium heat. The pan should have enough depth to accommodate the meat and sauté the onions. The use of niter kibbeh gives the dish its authentic Ethiopian flavor, which is not achievable with regular butter.

Add the chopped onions to the pan. Sauté until they become translucent and start to caramelize slightly. This could take up to 7-10 minutes; this step is critical as it brings out the sweetness in the onions, which balances the spice of the berbere.

Now, add in the marinated meat. Stir well to combine with the caramelized onions. Cook until the meat is browned on all sides, about 6-10 minutes.

Add the chopped jalapeno peppers and mix well. The jalapenos cook down for a subtle heat, not overpowering but just enough.

Cover the pan and simmer for about 20 minutes, stirring occasionally. This allows the meat to soak up more flavors and become deliciously tender.

Once done, garnish with fresh rosemary before serving.