In a medium bowl, combine 3 tablespoons of berbere spice, 1.5 teaspoons of black pepper, ½ teaspoon of cumin, ½ teaspoon of ground ginger, and 1 teaspoon of salt with ¼ cup of water and 4 tablespoons of olive oil. Mix well until smooth.

Start by draining and rinsing 1.5 lbs of beef pieces under cold water. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Cook the beef for 5-7 minutes until browned, then set aside.

In the same skillet, reduce the heat to medium and add ⅓ cup of niter kibbeh. Once melted, add half a chopped medium onion and 2 minced garlic cloves. Sauté for 3-4 minutes until the onion is translucent. Stir in a sliced jalapeno pepper and cook for an additional minute.

Pour in the prepared awaze sauce and bring to a gentle simmer. Cook for about 5 minutes, then return the cooked beef to the skillet, stirring well to coat with the sauce.

Add 1 tablespoon of lemon juice, adjust seasoning for salt and spice levels, and simmer for an additional 2-3 minutes to heat through and thicken the sauce.

Remove from heat and garnish with fresh cilantro if desired. Serve hot over injera, basmati rice, or cauliflower rice.