Beef Tibs

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1. 1Step 1: Place the sliced steak in a large mixing bowl and coat with one teaspoon salt and a tablespoon of the berbere spice blend. Leave to marinate for a few minutes or overnight. The longer the better.
2. 2Step 2: When ready to cook, heat the niter kebbeh or ghee in a large frying pan over a medium heat. When visibly hot, add the marinated beef and cook without stirring until the underside is nicely charred. About 3 minutes should do the job. Do not overcrowd the pan or the meat will steam instead of sear. So cook in two batches if needed.
3. 3Step 3: Once the meat has a good sear, stir it to cook the other side for a couple of minutes.
4. 4Step 4: Transfer the par-cooked beef to a plate and set aside.
5. 5Step 5: If needed, add another tablespoon or two of the niter kebbeh or ghee to the pan and add the chopped onion. Fry for about 5 minutes or until soft and translucent and then add the garlic and ginger paste and sliced garlic and fry for a further 30 seconds. Then stir in the chopped rosemary.
6. 6Step 6: Return the meat to the pan and stir in the chopped tomatoes and water or beef stock and simmer, covered for about 45 minutes. Lift the lid to stir every 10 minutes or so until the meat is really tender. Don't rush this! The meat is ready when it's tender so continue to simmer until it is. You can add a drop more water or stock if it looks like your stew is getting too dry.
7. 7Step 7: Check for seasoning, adding more salt or berbera to taste. The berbera is not really spicy hot so you might find you want to add quite a lot. I usually add about 2 tablespoons or more if I'm cooking for people who enjoy spicy food.
8. 8Step 8: Just before serving, add the fresh chopped tomatoes to the stew and the green chillies, if using. Serve hot over rice or with injera bread. This is also good over pasta.