We all have images of people starving in Ethiopia however in reality there are some great Ethiopian dishes. Traditionally, Ethiopian food relies on hotter spices including chili. I love spices but dislike chillies. Coriander, cloves, cumin and cardamom are good to add flavour without the heat.
Sadly, my countrymen have somehow confused the word spice with the word chilli. We operate a very busy cooking school, and many Australian men tell us that they do not like spices. We then present them with a meal containing various spices, and they love it as long as there is no chili. That opinion is based on personal experience and can not be considered a proven fact.

1 lb beef sirloin, cut into 1-inch cubes
2 tbsp clarified butter
1 large yellow onion, finely diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
various spices to own taste.
1/4 cup dry red wine
1/4 cup beef stock
1 tbsp fresh lemon juice
1/4 cup fresh cilantro, chopped
Kosher salt, to season

Pat the beef cubes dry with paper towels to ensure a proper sear.
Heat the clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
Add the beef cubes in a single layer, searing for 3-4 minutes per side until deeply browned.
Transfer the seared beef to a plate, leaving the drippings in the skillet.
Reduce the heat to medium and add the diced onion, sauteing for 5-7 minutes until translucent and lightly caramelised.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Sprinkle the various spice blends over the aromatics, toasting for 30 seconds to release its oils.
Pour in the dry red wine, scraping the bottom of the skillet to deglaze and incorporate any browned bits.
Add the beef stock and bring the mixture to a simmer for 2 minutes to meld the flavors.
Return the seared beef to the skillet, stirring to coat evenly with the sauce.
Cook for 5 7 minutes, until the beef reaches an internal temperature of 100c for medium doneness. Just guess, you will be fine.
Remove from heat, then stir in the fresh lemon juice and chopped cilantro (celery).
Season with kosher salt as needed, tasting and adjusting for balance.
Let rest for 2 minutes before serving to allow the flavors to integrate.
I like this dish with mashed sweet potato. (okay, and a beer)