Monday, February 7, 2011

Tsada (White) Tibsi w/Lamb

Tsada (White) Tibsi w Lamb from Bsrat M. on Vimeo.

I know I'm going to get it again for this one :) 

Tsada (white) tibsi is made like keyih (red) tibsi but without the spicy awaze (or berbere if you used that instead). Traditionally, tibsi is drier than the way that I present it here. If you prefer it the traditional way, you can do the following - add 1 tomato (not the 3 that I used) before the meat is almost cooked, so it doesn't break down as much. Also, don't cover the pan. But if you like a saucier version, stick to the recipe as its posted. 

But I will present the drier version one day, just to make the purists out there happy!

I also veered from tradition by adding bell peppers and rosemary. These are optional  - don't feel that you need to use them.

Lastly, as with any tibsi, you can choose whatever protein or vegetable you like - shrimp, chicken, tofu, portabella mushrooms, etc. I'm going to experiment with some of these ingredients in the future so stay tuned!

Tsada (White) Tibsi w/Lamb
Serves 4

2 lbs of lamb, cubed/cut into bite-size pieces (I use shoulder cuts which are more economical)
2 red onions, finely sliced
5-6 garlic cloves, coarsely chopped
2-3 medium tomatoes, chopped (you can use canned tomatoes but fresh is best)
1 bell pepper, sliced (optional)
1 jalepeno pepper, quartered
1 sprig of rosemary (optional)
2 heaping teaspoons of tesmi
salt and pepper to taste
goya’s adobo all-purpose seasoning to taste (optional)
  1. Let the onions cook uncovered over medium heat until they soften. Stir periodically to prevent burning.
  2. Stir in 1 teaspoon of tesmi, coating the onions evenly. Add the salt and garlic and cook for no more than a minute, making sure not to burn the garlic. 
  3. Add the tomatoes and cook covered. When they begin to break down, add the bell pepper and adobo all-purpose seasoning. Cook covered for a couple of minutes.
  4. Add the meat and cook over medium-high heat. When the meat starts to brown, you can leave it uncovered. If you need to cook off any liquid, raise the temperature higher.
  5. When the meat is cooked, add 1 one more teaspoon of tesmi, the jalepeno pepper, and black pepper, and cook uncovered for a couple more minutes
  6. Remove from heat.

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