Awaze Tibs

In a small bowl, mix the berbere spice with olive oil, red wine or water, honey (if using), and lemon juice. Stir until smooth and set aside.

Heat the niter kibbeh (or butter/ghee) in a large skillet over medium-high heat. Add the beef or lamb pieces in batches, searing them until browned on all sides. Remove and set aside.

In the same skillet, add the sliced onions and sauté until golden brown and softened, about 5 minutes. Stir in the garlic and ginger, cooking until fragrant, about 1 minute. Add the diced tomatoes and green chili, cooking until the tomatoes soften and break down into a sauce, about 3–4 minutes.

Return the seared meat to the skillet and stir to combine. Pour in the prepared awaze sauce, ensuring the meat and vegetables are well-coated. Reduce the heat to low and let the mixture simmer for 5–7 minutes, allowing the flavors to meld together. Adjust salt and pepper to taste.

Transfer the Awaze Tibs to a serving dish. Serve hot with injera, rice, or crusty bread to soak up the rich, spicy sauce.