Braised Lamb Tibs with Rosemary and Cardamom

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

Tender cubes of lamb braised with Ethiopian-inspired spices, rosemary, and cardamom for a fragrant, warming dish perfect for a special dinner. This african-inspired lamb ready in about 130 minutes pairs tablespoons olive oil, large yellow onion, sliced, garlic cloves, minced 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.

Prep: 20 min Cook: 110 min Serves 4 African cuisine 520 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Braised Lamb Tibs with Rosemary and Cardamom take to make?

Total time is about 130 minutes (20 min prep + 110 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 Braised Lamb Tibs with Rosemary and Cardamom?

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 tablespoons olive oil from drying out.

Can I substitute ingredients in Braised Lamb Tibs with Rosemary and Cardamom?

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 Braised Lamb Tibs with Rosemary and Cardamom 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 Braised Lamb Tibs with Rosemary and Cardamom?

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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