Siga Tibs — Ethiopian Beef with Berbere

Cut the beef into cubes about 2.5 cm. Mix it with 1 tbsp berbere, lemon juice and half the salt, then let it marinate for 30 minutes.

Thinly slice the onion, mince the garlic and ginger, and dice the tomatoes. Slice the green chili pepper into thin rings.

In a wide, heavy-bottomed skillet, melt the niter kibbeh over medium heat. Add the onion and cook for 8–10 minutes, stirring often, until soft and golden.

Add the garlic, ginger and the remaining berbere; warm through for 1 minute to release the spices' aroma. Add the tomatoes and simmer for 5 minutes, until they release their juices.

Add the marinated beef to the skillet, stir and cook for 10 minutes over medium-high heat. Once the juices come to a boil, cook for another 5 minutes so the meat is fully cooked through and the sauce thickens.

Remove the skillet from the heat, stir in the green chili pepper and the remaining salt to taste. Serve the siga tibs immediately, hot, with injera.