Sautéed Lamb Tibs with Berbere and Niter Kibbeh
Tender cubes of lamb sautéed with traditional Ethiopian spices and clarified spiced butter for a rich, fragrant dish. This ethiopian-inspired lamb ready in about 40 minutes pairs lamb leg, cut into 1-inch cubes, berbere spice mix, medium red onion, thinly sliced 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 leg, cut into 1-inch cubes
- 3 tbsp niter kibbeh (Ethiopian spiced clarified butter)
- 2 tbsp berbere spice mix
- 1 medium red onion, thinly sliced
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 tbsp tomato paste
- 1 tsp salt
- 1/4 cup water
- 2 tbsp fresh cilantro, chopped
Instructions
- Step 1: Heat 3 tbsp niter kibbeh in a large skillet over medium-high heat until shimmering. Add 1 lb lamb cubes and sauté for 5-6 minutes until browned on all sides.
- Step 2: Add 1 medium thinly sliced red onion, 3 minced garlic cloves, and 1 tbsp minced ginger to the skillet. Cook for 3-4 minutes until the onions soften and become fragrant.
- Step 3: Stir in 2 tbsp berbere spice mix and 1 tbsp tomato paste, cooking for 1-2 minutes until the spices are aromatic and the tomato paste darkens slightly.
- Step 4: Pour in 1/4 cup water and add 1 tsp salt, reduce heat to medium-low, cover, and simmer for 15 minutes until the lamb is tender and the sauce thickens slightly.
- Step 5: Remove from heat and sprinkle 2 tbsp chopped fresh cilantro over the lamb tibs before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Lamb Tibs with Berbere and Niter Kibbeh take to make?
Total time is about 40 minutes (15 min prep + 25 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 Niter Kibbeh?
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 Niter Kibbeh?
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 Niter Kibbeh 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 Niter Kibbeh?
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.
