Tibs Wet



200g unsalted butter
100ml water
2 small onions, finely chopped
2 garlic
cloves, crushed
2 tsp fresh ginger, shredded
1/2 tsp
Berbere spice

Whole cumin seeds, 2 tbs

Whole cloves, 4

Whole green cardamoms, 3/4 tsp

Black peppercorns, 1/2 tsp

Allspice berries, 1/4 tsp

Fenugreek seeds, 1 tsp

Whole coriander seeds, 1/2 tsp

Dried piri-piri chillies, 10

Grated ginger, 1/2 tsp

Turmeric, 1/4 tsp

Salt, 1 tsp

Paprika, 2 1/2 tbs

Cinnamon, 1/4 tsp

Dried thyme, 1 tsp


Dry fry the onions until golden, then add the spiced butter, the Berbere spice and the wine. Stir to incorporate and bring to a simmer.

Meanwhile fry the beef in a separate pan. When nicely browned tip the meat into the onion mixture and stir.

Add the water, spices and salt then simmer on low heat for about 20 minutes (or until the sauce has become thick).

Serve with rice or bread.

For the Spiced Butter:

Add the butter and water to a frying pan and heat until the butter has melted.

Add all the remaining ingredients and simmer on a very low flame for 30 minutes, until the butter is clear.

Do not stir, as this will make the mixture cloudy once again. Pass through a sieve, allow to cool a little then store the butter in a tight-lidded jar.

For the Berbere spice:

Warm a small non-stick drying pan and on low heat toast the cumin, cloves, cardamom, peppercorns, allspice, ginger and fenugreek for about 2–3 minutes, until the spices begin to

'pop', stirring constantly.

Remove from the heat, allow to cool then add to a coffee grinder along with the de-stemmed chillies and thyme leaves then grind to a fine paste.

Add the remaining ingredients and store in a well-sealed jar.