Coffee-Spiced Ethiopian Lamb Tibs
Tender cubes of lamb sautéed with Ethiopian coffee grounds and spices for a fragrant and bold dish. This ethiopian-inspired lamb ready in about 35 minutes pairs instant Ethiopian coffee grounds, berbere spice mix, large 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Coffee-Spiced Ethiopian Lamb Tibs 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 Coffee-Spiced Ethiopian Lamb Tibs?
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 Coffee-Spiced Ethiopian Lamb Tibs?
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 Coffee-Spiced Ethiopian Lamb Tibs 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 Coffee-Spiced Ethiopian Lamb Tibs?
Ethiopian 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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