Coffee-Spiced Ethiopian Lamb Tibs

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Tender cubes of lamb sautéed with Ethiopian coffee grounds and spices for a fragrant and bold dish. This Ethiopian-inspired lamb recipe, ready in about 35 minutes, pairs instant Ethiopian coffee grounds, berbere spice mix, red onion, 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.

Ingredients

• 1 lb lamb leg or shoulder, cut into 1-inch cubes
• 1 tbsp instant Ethiopian coffee grounds
• 1 tbsp berbere spice mix
• 1 large red onion, sliced
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 1 medium green bell pepper, sliced
• 3 tbsp vegetable oil
• to taste salt
• to taste black pepper
• 2 tbsp fresh parsley, chopped

The coffee makers we’d brew this with → Best Coffee Makers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 1 lb 1-inch lamb cubes and sear for 5-6 minutes, stirring occasionally until browned on all sides.
2. Step 2: Add 1 large sliced red onion, 3 minced garlic cloves, and 1 tbsp minced ginger to the skillet. Sauté for 4 minutes until onions soften and are translucent.
3. Step 3: Sprinkle 1 tbsp berbere spice mix and 1 tbsp instant Ethiopian coffee grounds over the lamb mixture, stirring well to coat evenly. Cook for 2 minutes until fragrant.
4. Step 4: Add 1 medium sliced green bell pepper, stirring to combine, and cook for an additional 3 minutes until peppers soften but still retain some crunch.
5. Step 5: Season with salt and black pepper to taste, then remove from heat and garnish with 2 tbsp chopped fresh parsley. Serve immediately with injera or steamed rice.