Ethiopian Mixed Meat Sauté Platter

Ingredients

• ¾ lb beef sirloin, cut into 3/4-inch cubes
• ¾ lb lamb shoulder, cut into 3/4-inch cubes
• ¾ lb boneless skinless chicken thighs, cut into 3/4-inch pieces
• 4 tablespoons extra-virgin olive oil
• 1 whole large yellow onion
• 1 whole poblano pepper
• 1 whole red bell pepper
• 4 whole fresh garlic cloves
• 1 piece fresh ginger, 1-inch piece
• 1 whole fresh jalapeño pepper
• 1.5 teaspoons kosher salt
• ¾ teaspoon black pepper
• ½ teaspoon ground cardamom
• ¼ teaspoon ground cinnamon
• ¼ teaspoon red pepper flakes
• ¼ cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• ½ cup low-sodium beef or chicken broth

Instructions

1. 1

   Pat the 0.75 lb beef sirloin cubes, 0.75 lb lamb shoulder cubes, and 0.75 lb chicken thigh pieces completely dry with paper towels and season all over with 1 teaspoon of kosher salt and 0.5 teaspoon of black pepper. This dryness is critical for achieving a golden-brown sear rather than a gray, steamed surface.

2. 2

   Dice one large yellow onion into 1/2-inch pieces. Remove the stem and seeds from one poblano and one red bell pepper, then cut them into 3/4-inch chunks. Peel and finely mince 4 garlic cloves. Grate a 1-inch piece of fresh ginger on a microplane. Remove the stem from one fresh jalapeño, then mince it fine with its seeds if you prefer more heat, or seed it first for milder flavor.

3. 3

   In a small bowl, combine 0.5 teaspoon of ground cardamom, 0.25 teaspoon of ground cinnamon, 0.25 teaspoon of red pepper flakes, and 0.25 teaspoon of black pepper — this is your tibs spice blend. Chop 0.25 cup of fresh cilantro and set aside.

4. 4

   Set a 14-inch cast iron skillet or large deep sauté pan over medium-high heat. Let it preheat for 2 minutes until a drop of water dances and evaporates immediately on the surface.

5. 5

   Add 2 tablespoons of extra-virgin olive oil to the hot skillet, tilting to coat. When the oil shimmers and just begins to smoke slightly, add the beef cubes in a single layer — they should sizzle aggressively on contact. Do not stir immediately. Let them sit undisturbed for 2-3 minutes until the bottoms develop a dark golden crust, then stir and cook another 2-3 minutes. Transfer the seared beef to a clean plate using a slotted spoon.

6. 6

   Add the remaining 2 tablespoons of olive oil to the skillet. Once it shimmers, add the lamb cubes in a single layer and sear without stirring for 2-3 minutes until deeply browned on one side. Stir and cook another 2-3 minutes until golden, then transfer to the plate with the beef.

7. 7

   Add the chicken pieces to the hot skillet in a single layer. Sear without moving for 3-4 minutes until the bottoms are golden brown, then stir and cook another 2-3 minutes until cooked through but still tender. Transfer to the plate with the beef and lamb.

8. 8

   Reduce the heat to medium. Add the diced yellow onion to the skillet and sauté, stirring often, until translucent and the edges just begin to caramelize, about 5-6 minutes. You should smell sweet, slightly sweet notes with a gentle sizzle.

9. 9

   Add the minced garlic, grated ginger, and minced jalapeño. Stir constantly for about 1 minute until fragrant — you'll smell sharp, spicy aromatics filling the air. The garlic should not brown.

10. 10

    Sprinkle the tibs spice blend (cardamom, cinnamon, red pepper flakes, and black pepper) over the onion mixture and stir well for about 30 seconds to bloom the spices and distribute them evenly.

11. 11

    Add the poblano and red bell pepper chunks to the skillet. Stir to coat with the spice-oil mixture and cook for 3-4 minutes until the peppers are slightly softened but still have a gentle bite.

12. 12

    Pour in 0.5 cup of low-sodium beef or chicken broth, stirring to deglaze the bottom of the skillet and loosen any flavorful browned bits. Return all the cooked meat (beef, lamb, and chicken) to the skillet and stir gently to combine.

13. 13

    Simmer over medium heat for 3-4 minutes, stirring occasionally, until the proteins are heated through and the flavors marry. The sauce should reduce slightly and coat the meat. Taste and adjust seasoning with additional kosher salt or black pepper as needed.

14. 14

    Remove the skillet from heat. Drizzle the tibs with 2 tablespoons of fresh lime juice and scatter the chopped cilantro over the top, then stir gently once to distribute.

15. 15

    Transfer the special tibs platter to a wide serving platter or family-style bowl, pouring all the cooking liquid and aromatics over the meat. Serve family-style directly from the platter, or divide among four shallow bowls. Traditionally, tibs is served on a large round platter lined with injera (Ethiopian flatbread) to catch the juices and serve as an edible base.

Tools you’ll need

• 14-inch cast iron skillet or large deep sauté pan
• paper towels
• microplane grater
• small bowl
• slotted spoon
• instant-read thermometer
• sharp knife
• cutting board

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min