Slow-Cooked Ethiopian Lamb Tibs with Aromatic Spices
Tender lamb cubes slowly cooked with a blend of Ethiopian spices and fresh herbs, creating a rich and fragrant dish. This Ethiopian-inspired lamb recipe, ready in about 150 minutes, pairs lamb shoulder, cut into 1-inch cubes, berbere spice blend, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
- 1.5 lbs lamb shoulder, cut into 1-inch cubes
- 1.5 tbsp berbere spice blend
- 4 cloves garlic cloves, minced
- 1 large yellow onion, sliced
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- 1 tbsp tomato paste
- 1 1/2 cups beef broth
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large heavy pot over medium-high heat. Add 1.5 lbs lamb shoulder cubes and brown on all sides for about 6-7 minutes, then remove lamb and set aside.
- Step 2: In the same pot, add 1 large sliced yellow onion and sauté for 5 minutes until softened. Stir in 4 minced garlic cloves, 1.5 tbsp berbere spice blend, 1 tbsp tomato paste, 1 tsp chopped rosemary, and 1 tsp chopped thyme, cooking for 2 minutes until fragrant.
- Step 3: Return browned lamb to the pot and pour in 1 1/2 cups beef broth, scraping up any browned bits from the bottom. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 4: Bring to a simmer, cover, reduce heat to low, and cook gently for 2 hours until lamb is tender and sauce thickens.
- Step 5: Stir in 1 tbsp lemon juice to brighten the flavors just before serving. Serve hot with rice or flatbread to enjoy the rich, spiced lamb tibs.
Frequently asked questions
How long does Slow-Cooked Ethiopian Lamb Tibs with Aromatic Spices take to make?
Total time is about 150 minutes (20 min prep + 130 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 Slow-Cooked Ethiopian Lamb Tibs with Aromatic Spices?
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 blend from drying out.
Can I substitute ingredients in Slow-Cooked Ethiopian Lamb Tibs with Aromatic Spices?
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 Slow-Cooked Ethiopian Lamb Tibs with Aromatic Spices 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 Slow-Cooked Ethiopian Lamb Tibs with Aromatic Spices?
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.
