Sautéed Lamb Tibs with Berbere Spice and Injera

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender cubes of lamb cooked with traditional Ethiopian berbere spice blend, served on injera flatbread for a flavorful and hearty meal. This ethiopian-inspired lamb ready in about 45 minutes pairs lamb leg, cubed, berbere spice mix, niter kibbeh (Ethiopian spiced butter) 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.

Prep: 15 min Cook: 30 min Serves 4 Ethiopian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tablespoons of niter kibbeh in a large skillet over medium-high heat until melted and aromatic, about 1 minute.
  2. Step 2: Add 1 medium finely chopped yellow onion, 3 minced garlic cloves, and 1 tablespoon minced ginger, sautéing for 5 minutes until the onions become translucent and fragrant.
  3. Step 3: Stir in 2 tablespoons of berbere spice mix and 2 tablespoons tomato paste, cooking for 2 minutes until the spices bloom and the mixture thickens slightly.
  4. Step 4: Add 1 pound of cubed lamb leg, increasing the heat to high, and sear the meat for 6-7 minutes until browned on all sides.
  5. Step 5: Pour in 1/4 cup water, season with 1 teaspoon salt and 1/2 teaspoon black pepper, reduce heat to medium-low, cover, and simmer for 15 minutes until the lamb is tender and the sauce thickens.
  6. Step 6: Warm 4 pieces of injera flatbread in a dry skillet over medium heat for 1 minute per side, then serve the lamb tibs piled on top for scooping and enjoying.

Frequently asked questions

How long does Sautéed Lamb Tibs with Berbere Spice and Injera 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 Spice and Injera?

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 lamb leg, cubed from drying out.

Can I substitute ingredients in Sautéed Lamb Tibs with Berbere Spice and Injera?

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 Spice and Injera 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 Spice and Injera?

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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