Sautéed Lamb Tibs with Berbere and Mitmita Spice
Tender lamb cubes sautéed with traditional Ethiopian berbere and mitmita spices, served with caramelized onions and green peppers. This ethiopian-inspired beef ready in about 45 minutes pairs lamb shoulder, cut into 1-inch cubes, berbere spice mix, mitmita spice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 shoulder, cut into 1-inch cubes
- 2 tbsp berbere spice mix
- 1 tsp mitmita spice
- 1 large red onion, thinly sliced
- 1 medium green bell pepper, sliced into strips
- 3 cloves minced garlic
- 1 tbsp ginger, grated
- 3 tbsp niter kibbeh (Ethiopian spiced clarified butter)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp niter kibbeh in a large skillet over medium-high heat until shimmering. Add 1 large thinly sliced red onion and cook for 5 minutes, stirring occasionally until translucent and starting to caramelize.
- Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger to the skillet and sauté for 1 minute until fragrant.
- Step 3: Increase heat to high and add 1 lb lamb shoulder cubes, seasoning with 1 tsp salt and 1/2 tsp black pepper. Sear the lamb for 5-7 minutes, stirring occasionally until browned on all sides.
- Step 4: Sprinkle 2 tbsp berbere spice mix and 1 tsp mitmita over the lamb and stir to coat evenly, cooking for 2 minutes until the spices release their aroma.
- Step 5: Add 1 medium sliced green bell pepper and 1/4 cup water, reduce heat to medium, cover, and simmer for 10 minutes until the lamb is tender and the sauce thickens slightly.
- Step 6: Remove the lid and cook uncovered for 3 minutes to reduce any excess liquid, stirring frequently until the sauce coats the lamb and peppers.
Frequently asked questions
How long does Sautéed Lamb Tibs with Berbere and Mitmita Spice take to make?
Total time is about 45 minutes (15 min prep + 30 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 Sautéed Lamb Tibs with Berbere and Mitmita Spice?
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 Sautéed Lamb Tibs with Berbere and Mitmita Spice?
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 Sautéed Lamb Tibs with Berbere and Mitmita Spice 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 Sautéed Lamb Tibs with Berbere and Mitmita Spice?
Ethiopian beef 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.
