Ethiopian Spiced Goat Tibs is a flavorful, aromatic dish made with tender pieces of goat meat sautéed in a mix of traditional Ethiopian spices, often served with injera (a sourdough flatbread), or even rice. Tibs is a popular Ethiopian dish that combines the richness of meat with the bold flavors of garlic, ginger, berbere spice mix, and other aromatic ingredients. It’s a favorite for its complexity and spiciness!
Here’s a recipe for Ethiopian Spiced Goat Tibs:
Ingredients:
For the Marinade:
- Goat meat (boneless, cubed): 500 grams (about 1 lb)
- Lemon juice: 2 tablespoons
- Ginger-garlic paste: 2 tablespoons
- Ground turmeric: 1/2 teaspoon
- Ground cumin: 1 teaspoon
- Ground coriander: 1 teaspoon
- Paprika: 1 teaspoon
- Berbere spice mix: 1-2 tablespoons (depending on your heat preference)
- Salt: to taste
- Black pepper: 1/2 teaspoon
For the Tibs:
- Niter kibbeh (spiced clarified butter): 3 tablespoons (substitute with regular butter or ghee if unavailable)
- Red onion: 1 large, thinly sliced
- Garlic: 4 cloves, minced
- Ginger: 1-inch piece, minced
- Tomato: 1 large, chopped
- Green bell pepper: 1, chopped
- Jalapeño or green chili: 1, sliced (optional for heat)
- Fresh cilantro: 2 tablespoons, chopped (for garnish)
- Lemon wedges: for serving
Optional:
- Berbere spice mix: You can use pre-made or homemade berbere spice, which is the soul of Ethiopian cuisine. If you’d like, I can share a recipe for that as well!
Instructions:
1. Marinate the Goat Meat:
- In a bowl, combine the cubed goat meat with lemon juice, ginger-garlic paste, ground turmeric, ground cumin, ground coriander, paprika, berbere spice mix, salt, and black pepper.
- Toss well to coat the meat evenly and marinate for at least 1-2 hours (or overnight in the refrigerator for a more intense flavor).
2. Prepare the Tibs:
- Heat niter kibbeh (or ghee) in a large skillet or sauté pan over medium-high heat.
- Once the fat is hot, add the sliced onion and sauté until it becomes soft and translucent, about 5-7 minutes.
- Add the garlic and ginger to the pan and sauté for another 2-3 minutes until aromatic.
3. Cook the Goat Meat:
- Add the marinated goat meat to the pan and cook over high heat, stirring frequently to sear the meat on all sides (about 5-7 minutes).
- Once the meat is browned, add the chopped tomato, green bell pepper, and jalapeño or green chili (if using). Stir to combine and cook for another 5 minutes until the vegetables soften.
4. Simmer and Finish:
- Reduce the heat to medium and let the dish simmer, uncovered, for about 10-15 minutes, until the goat meat is tender and the flavors are well absorbed.
- If the dish is too dry, you can add a splash of water or broth to create a bit more sauce. Adjust seasoning if necessary (more salt, spices, or berbere can be added to taste).
5. Serve:
- Remove from heat and garnish with fresh cilantro.
- Serve the Spiced Goat Tibs with injera (traditional Ethiopian flatbread), or you can pair it with rice or flatbread for a more accessible version.
- Lemon wedges on the side are a great addition to squeeze over the tibs before eating.
Serving Suggestions:
- Injera: The traditional accompaniment for Ethiopian tibs, injera is a spongy flatbread with a slightly sour taste that pairs perfectly with the spicy meat and vegetable mix.
- Rice: If you don’t have injera, plain white rice or spiced rice (like a pilaf) is a great option.
- Yogurt or Raita: A cooling yogurt-based sauce can balance the heat of the dish if you find it a bit too spicy.
- Salad: A refreshing side salad with fresh cucumber and tomatoes can complement the richness of the tibs.
Tips:
- Niter Kibbeh: If you’re looking for the authentic flavor, make or buy niter kibbeh, which is clarified butter infused with spices like garlic, ginger, and turmeric. This adds a distinctive Ethiopian flavor. If not, ghee or regular butter can be substituted, though it won’t have the same depth of flavor.
- Berbere Spice: If you’re not familiar with berbere spice, it’s a blend of chili peppers, garlic, ginger, and other spices. It’s what gives Ethiopian dishes their signature warmth and complexity. You can buy it or make your own by combining ground chili, coriander, cumin, cardamom, fenugreek, cloves, cinnamon, and a few other spices.
- Tender Goat Meat: Goat meat can be a bit tougher, so it’s essential to cook it over medium-low heat to ensure it becomes tender. If you’re using a pressure cooker, the cooking time will be significantly shorter.
Ethiopian Spiced Goat Tibs offers a wonderful mix of rich flavors and tender meat, making it a delicious and aromatic dish that’s sure to impress. Perfect for a gathering or any meal that calls for something unique and flavorful! 🌶️🐐🍽
Would you like more ideas on sides or a dessert that would pair well with this dish?
