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ethiopian tibs recipe
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5 from 7 votes

Tibs, Ethiopian Stir-Fried Beef or Venison

This dish is super easy to make, but you do need a few unusual ingredients and spices, and you need to have everything set to go before you start cooking because it comes together very fast. First, you must get yourself some Ethiopian berbere. It comes as either a spice mixture or a paste. You can buy it online or in places like Whole Foods or Cost Plus Market, or you can make it yourself. You'll also need clarified butter, although this tastes more authentic if you make your own Ethiopian spiced butter. Of the many spices listed in the ingredients, the most important is the fenugreek. It is this spice that makes the version of tibs we served at Horn of Africa different from most others. 
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: Ethiopian
Keyword: venison
Servings: 4 people
Calories: 444kcal
Author: Hank Shaw


  • 1 large red onion, about 2 cups, sliced thin
  • 1/4 cup niter kebbeh or ghee spiced butter
  • 2 pounds venison, lamb or beef, cut into bite-sized pieces
  • 2 tablespoons berbere
  • 1 teaspoon ground fenugreek
  • 1/2 teaspoon cardamom (optional)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ground clove
  • 1 teaspoon black pepper
  • 3 to 4 garlic cloves, sliced thinly
  • 2 cups whole peeled tomatoes, broken into bits
  • 1 to 5 green chiles, such as jalapenos or serranos
  • 1/2 cup red wine


  • Get the saute pan or wok very hot. Stir-fry the onions without the butter for a few minutes, until they char just a little on the outside. Add the spiced butter and the venison. Stir-fry hot and fast until the outside of the meat is brown but the inside of the meat is still very rare. You need to do this on as hot a burner as you have. Do it in two batches unless you have a very large wok or pan.
  • The moment the meat has browned, add it all back into the pan along with the spices, garlic and chiles. Stir-fry another 30 seconds or so, then add the tomatoes and the wine. Toss to combine and let this cook for a minute or two. Serve at once with bread or injera.


Calories: 444kcal | Carbohydrates: 10g | Protein: 54g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 222mg | Sodium: 391mg | Potassium: 985mg | Fiber: 3g | Sugar: 4g | Vitamin A: 641IU | Vitamin C: 16mg | Calcium: 29mg | Iron: 11mg