Lamb Tibs Stir-Fry with Berbere and Fresh Tomatoes

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender lamb cubes quickly stir-fried with berbere spice, fresh tomato chunks, and onions for a vibrant, spicy Ethiopian-inspired dish. This Ethiopian-inspired lamb recipe, ready in about 25 minutes, pairs lamb leg, cut into 1-inch cubes, 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 380 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: 10 min Cook: 15 min Serves 4 Ethiopian cuisine 380 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb lamb leg, cut into 1-inch cubes
2 tbsp berbere spice mix
1 medium red onion, sliced
2 medium ripe tomatoes, diced
3 garlic cloves, minced
3 tbsp niter kibbeh (spiced clarified butter)
1 tsp salt
1 tsp fresh rosemary, chopped

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 3 tbsp niter kibbeh in a large skillet or wok over medium-high heat until shimmering, about 1 minute. Add 1 lb lamb leg cubes and 1 tsp salt, stir-frying for 5-6 minutes until browned on all sides.
Step 2: Add 3 minced garlic cloves and 1 medium sliced red onion to the skillet, cooking for 3-4 minutes until onions soften and garlic is fragrant.
Step 3: Sprinkle 2 tbsp berbere spice mix over the lamb and vegetables, stirring well to coat everything evenly. Cook for 1 minute to toast the spices.
Step 4: Add 2 diced ripe tomatoes and 1 tsp chopped fresh rosemary, cooking for another 3-4 minutes until tomatoes begin to soften and create a light sauce.
Step 5: Remove from heat and serve immediately, garnished with extra rosemary if desired.