Braised Lamb Tibs with Rosemary and Cardamom

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Tender cubes of lamb braised with Ethiopian-inspired spices, rosemary, and cardamom for a fragrant, warming dish perfect for a special dinner. This Ethiopian-inspired lamb recipe, ready in about 130 minutes, pairs lamb shoulder, cut into 1-inch cubes, olive oil, yellow onion, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 2 pounds lamb shoulder, cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 large yellow onion, sliced
• 4 garlic cloves, minced
• 2 teaspoons fresh rosemary, chopped
• 6 green cardamom pods, crushed
• 1 tablespoon berbere spice
• 1 tablespoon tomato paste
• 1 cup beef broth
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon red wine vinegar

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tablespoons olive oil in a large heavy skillet over medium-high heat until shimmering.
2. Step 2: Season 2 pounds lamb shoulder cubes with 1.5 teaspoons salt and 1 teaspoon black pepper, then sear in batches for 3-4 minutes until browned on all sides. Remove lamb and set aside.
3. Step 3: Add 1 large sliced yellow onion to the skillet and sauté for 5 minutes until softened and translucent.
4. Step 4: Stir in 4 minced garlic cloves, 2 teaspoons chopped fresh rosemary, 6 crushed green cardamom pods, and 1 tablespoon berbere spice, cooking for 1 minute until fragrant.
5. Step 5: Add 1 tablespoon tomato paste and cook for 2 minutes to caramelize.
6. Step 6: Return lamb to the skillet, pour in 1 cup beef broth and 1 tablespoon red wine vinegar, and bring to a simmer.
7. Step 7: Reduce heat to low, cover, and braise for 1.5 hours until lamb is fork-tender and sauce thickens.
8. Step 8: Remove cardamom pods before serving. Spoon lamb tibs over rice or injera and enjoy the fragrant spices.