Coffee-Spiced Ethiopian Lamb Tibs with Berbere and Onions

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

Tender lamb cubes sautéed with berbere spice and a hint of Ethiopian coffee, caramelized onions add depth to this flavorful dish. This Ethiopian-inspired lamb recipe, ready in about 35 minutes, pairs lamb leg meat, cut into 1-inch cubes, berbere spice mix, Ethiopian coffee powder (finely ground) 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 meat, cut into 1-inch cubes
• 1 1/2 tbsp berbere spice mix
• 1 tsp Ethiopian coffee powder (finely ground)
• 1 large (about 1 1/2 cups) red onion, sliced
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 3 tbsp vegetable oil
• 1 tsp salt
• 2 tbsp fresh cilantro, 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 1/2 cups sliced red onion and cook for 8-10 minutes stirring occasionally until caramelized and golden brown.
2. Step 2: Add 3 minced garlic cloves and 1 tbsp minced ginger to the onions, sauté for 1 minute until fragrant.
3. Step 3: Increase heat to high and add 1 lb lamb leg cubes to the skillet, searing for 5-6 minutes, stirring occasionally until browned on all sides.
4. Step 4: Sprinkle 1 1/2 tbsp berbere spice mix, 1 tsp Ethiopian coffee powder, and 1 tsp salt over the lamb, stirring to evenly coat and cooking for 3 minutes until spices are aromatic.
5. Step 5: Reduce heat to medium-low and cook for another 5 minutes until lamb is cooked through and tender, stirring occasionally.
6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving alongside injera or rice.