Slow-Cooked Ethiopian Lamb Tibs with Aromatic Spices

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

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 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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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Bring to a simmer, cover, reduce heat to low, and cook gently for 2 hours until lamb is tender and sauce thickens.
5. 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.