Sautéed Spiced Lamb Tibs with Berbere and Fresh Herbs

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

Tender cubes of lamb quickly sautéed with berbere spice, onions, and fresh herbs for a vibrant Ethiopian-inspired dish. This african-inspired lamb ready in about 35 minutes pairs lamb leg, cut into 1-inch cubes, berbere spice mix, large red onion, sliced thin 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: 15 min Cook: 20 min Serves 4 African cuisine 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 1 large thinly sliced red onion and sauté for 5 minutes until softened and edges begin to brown.
  2. Step 2: Add 3 minced garlic cloves, 2 tbsp berbere spice mix, 1 tsp salt, and 1/2 tsp black pepper to the skillet, stirring to coat the onions and cook for 1 minute until fragrant.
  3. Step 3: Increase heat to high and add 1.5 lbs cubed lamb leg to the skillet. Sauté for 8 to 10 minutes, stirring frequently, until the lamb is browned on all sides and cooked to medium.
  4. Step 4: Stir in 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, and 1 tbsp lemon juice. Cook for another 2 minutes to allow the flavors to meld.
  5. Step 5: Remove from heat and sprinkle 2 tbsp chopped fresh parsley on top. Serve immediately with injera or rice.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sautéed Spiced Lamb Tibs with Berbere and Fresh Herbs 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 Spiced Lamb Tibs with Berbere and Fresh Herbs?

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 Spiced Lamb Tibs with Berbere and Fresh Herbs?

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 Spiced Lamb Tibs with Berbere and Fresh Herbs 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 Spiced Lamb Tibs with Berbere and Fresh Herbs?

African 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.

Related recipes