Berbere-Spiced Lamb Tibs with Onions and Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Ethiopian stir-fry of tender lamb cubes tossed with onions, bell peppers, and fragrant berbere seasoning. This african-inspired lamb ready in about 35 minutes pairs berbere spice mix, large red onion, sliced, medium green bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 African cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp niter kibbeh in a large skillet or cast iron pan over medium-high heat until hot and shimmering.
  2. Step 2: Add 1 lb lamb cubes and 2 tbsp berbere spice mix, stirring frequently to sear the lamb evenly for 5-7 minutes until browned on all sides.
  3. Step 3: Add 1 large sliced red onion, 1 medium sliced green bell pepper, 1 medium sliced yellow bell pepper, 3 minced garlic cloves, and 1 tsp minced ginger.
  4. Step 4: Cook the mixture, stirring often, for 6-8 minutes until the vegetables soften but retain some crispness and the lamb is cooked through.
  5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, stirring well to combine.
  6. Step 6: Remove from heat and sprinkle 2 tbsp chopped fresh parsley over the top for a fresh finish.
  7. Step 7: Serve immediately with injera or steamed rice.

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Frequently asked questions

How long does Berbere-Spiced Lamb Tibs with Onions and Peppers take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Berbere-Spiced Lamb Tibs with Onions and Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep berbere spice mix from drying out.

Can I substitute ingredients in Berbere-Spiced Lamb Tibs with Onions and Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Berbere-Spiced Lamb Tibs with Onions and Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Berbere-Spiced Lamb Tibs with Onions and Peppers?

African lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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