Sautéed Lamb Tibs with Onions, Peppers, and Rosemary

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

Tender Ethiopian-style lamb cubes sautéed with onions, bell peppers, and fresh rosemary for a flavorful, quick-cooked main dish. This ethiopian-inspired lamb ready in about 35 minutes pairs medium yellow onion, sliced thinly, fresh rosemary, chopped, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 20 min Serves 4 Ethiopian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp niter kibbeh in a large skillet over medium-high heat until hot and shimmering.
  2. Step 2: Add 1.5 lbs lamb cubes in a single layer and sauté for 5-6 minutes, stirring occasionally, until browned on all sides but still tender.
  3. Step 3: Add 2 medium thinly sliced yellow onions and 1 medium sliced red bell pepper strips, cooking for 4 minutes until softened and starting to caramelize.
  4. Step 4: Stir in 3 minced garlic cloves, 1 1/2 tbsp berbere spice blend, and 1 tbsp chopped fresh rosemary, cooking for 2 minutes until fragrant and the lamb is well coated.
  5. Step 5: Season with 1 1/2 tsp salt and 1 tsp black pepper, toss everything together, and cook for an additional 2 minutes to meld flavors.
  6. Step 6: Remove from heat and serve immediately with injera or rice.

Frequently asked questions

How long does Sautéed Lamb Tibs with Onions, Peppers, and Rosemary take to make?

Total time is about 35 minutes (15 min prep + 20 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 Onions, Peppers, and Rosemary?

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 fresh rosemary, chopped from drying out.

Can I substitute ingredients in Sautéed Lamb Tibs with Onions, Peppers, and Rosemary?

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 Onions, Peppers, and Rosemary 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 Onions, Peppers, and Rosemary?

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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