Slow-Cooked Ethiopian Lamb Tibs with Berbere

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

Tender lamb cubes slowly cooked in a berbere-infused sauce with onions and garlic, perfect for serving with injera or rice. This african-inspired lamb ready in about 150 minutes pairs lamb shoulder, cubed, berbere spice mix, large, sliced yellow onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 6, 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: 20 min Cook: 130 min Serves 6 African cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: In a heavy-bottomed pot, heat 3 tbsp niter kibbeh over medium heat until melted and aromatic.
  2. Step 2: Add 2 large sliced yellow onions and sauté for 10 minutes until caramelized and golden brown.
  3. Step 3: Stir in 4 minced garlic cloves, 1 tbsp minced ginger, and 3 tbsp berbere spice mix; cook for 3 minutes until fragrant.
  4. Step 4: Add 2 lbs cubed lamb shoulder, sear for 5 minutes until browned on all sides.
  5. Step 5: Mix in 2 tbsp tomato paste, 1 1/2 cups beef broth, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp chopped fresh rosemary.
  6. Step 6: Cover and reduce heat to low, simmer for 2 hours until lamb is tender and sauce thickens, stirring occasionally.
  7. Step 7: Serve warm with injera or steamed rice to soak up the spiced sauce.

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Frequently asked questions

How long does Slow-Cooked Ethiopian Lamb Tibs with Berbere 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 Berbere?

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 shoulder, cubed from drying out.

Can I substitute ingredients in Slow-Cooked Ethiopian Lamb Tibs with Berbere?

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 Berbere for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Berbere?

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.

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