Ethiopian Tibsi with beef

Ingredients for 2 servings:

• 500 g beef goulash
• 5 m.-large tomato(s)
• 3 m.-sized onion(s)
• n. B. Vegetable oil for frying
• 3 garlic cloves, more if desired
• 3 cm ginger
• curry powder
• Salt
• rosemary
• Paprika powder, hot or chili pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Cut the beef into small pieces, fry in salted oil, then add water, cover, and simmer until almost tender. Add more water if necessary. Dice the onions and tomatoes, and finely chop the ginger and garlic. When the beef is ready, remove the meat from the pan. Sauté the onions, add the tomatoes, and simmer for 10 minutes while stirring. Return the meat. Add the spices, garlic, and ginger, and continue stirring. The tibsi is ready when the water has almost completely evaporated. Add more salt if necessary. Tibsi is traditionally eaten from the pan with injera flatbreads and your bare hands. The flatbread is torn into pieces, pressed firmly into the tibsi with all five fingers, and with each piece of injera, a little tibsi is fished out of the pan using tongs and then eaten. Alternatively, wheat bread can be used instead of injera. For a more European feel, use rice instead of injera. The tibsi is served on plates with the rice (potatoes are also fine). Cutlery is also welcome.