Ethiopian Goat Tibs (Ye'tikil Tibs)

• •1.5 lb Goat meat, boneless (cut into 1-inch cubes)
• •1 piece Red onion (large, finely chopped)
• •4 cloves Garlic (minced)
• •1 tbsp Fresh ginger (grated)
• •2 tbsp Berbere spice blend (or to taste)
• •3 tbsp Niter Kibbeh (spiced clarified butter) (or regular clarified butter/ghee)
• •1 piece Tomato (medium, diced)
• •1 piece Green bell pepper (sliced into thin strips)
• •1 piece Jalapeño or green chili (deseeded and sliced (optional, for heat))
• •to taste Salt
• •to taste Black pepper
• •1 cup Cilantro (fresh, chopped for garnish)

Instructions

1. 1

   Pat the goat meat dry with paper towels. Season generously with salt and black pepper.

2. 2

   Heat the Niter Kibbeh (or clarified butter/ghee) in a large skillet or wide pot over medium-high heat. Once shimmering, add the goat meat in a single layer, making sure not to overcrowd the pan. Sear for 3-4 minutes per side until nicely browned. You may need to do this in batches. Remove the seared goat meat from the pan and set aside.

3. 3

   Reduce the heat to medium. Add the chopped red onion to the same skillet, adding a little more Niter Kibbeh if needed. Sauté for 5-7 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan.

4. 4

   Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.

5. 5

   Add the berbere spice blend to the pan and cook for 1 minute, stirring constantly, to toast the spices and release their aroma.

6. 6

   Return the seared goat meat to the pan. Add the diced tomato, green bell pepper strips, and optional sliced jalapeño. Stir well to coat the meat and vegetables with the spices.

7. 7

   Cover the skillet and cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender-crisp and the flavors have melded. The goat tibs should be moist and succulent.

8. 8

   Taste and adjust seasoning with more salt and pepper if necessary. Garnish generously with fresh chopped cilantro before serving.

Chef's Tips

• 💡If you don't have Niter Kibbeh, you can substitute with regular ghee or butter, but Niter Kibbeh adds a distinct, traditional Ethiopian flavor.
• 💡For extra tender goat meat, you can simmer it in a little water or broth for about 30-40 minutes after searing, then proceed with adding the spices and vegetables.
• 💡Serve traditionally with injera (Ethiopian flatbread) to scoop up the tibs, or with rice for a delicious and satisfying meal.