Slow-Cooked Ethiopian Lamb Tibs with Berbere and Onions

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

Tender lamb chunks slow-cooked with berbere spices, caramelized onions, and garlic for a rich, aromatic Ethiopian-inspired dish. This african-inspired lamb ready in about 140 minutes pairs cut into 1-inch cubes lamb shoulder, berbere spice mix, thinly sliced large onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 120 min Serves 6 African cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. Add 2 thinly sliced large onions and sauté for 10 minutes, stirring frequently, until caramelized and golden brown.
  2. Step 2: Add 5 minced garlic cloves and 1 tbsp grated ginger to the onions, cooking for 1 minute until fragrant.
  3. Step 3: Stir in 3 tbsp berbere spice mix and 2 tbsp tomato paste, cooking for 2 minutes to release aromas.
  4. Step 4: Add 2 lbs cubed lamb shoulder to the pan, searing on all sides for 6-8 minutes until browned.
  5. Step 5: Pour in 1 cup beef broth, add 1 tsp salt and 1/2 tsp black pepper, then reduce heat to low. Cover and simmer gently for 1.5 to 2 hours until lamb is tender and sauce has thickened.
  6. Step 6: Sprinkle 1/4 cup chopped fresh cilantro over the lamb tibs before serving with injera or rice.

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Frequently asked questions

How long does Slow-Cooked Ethiopian Lamb Tibs with Berbere and Onions take to make?

Total time is about 140 minutes (20 min prep + 120 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 and Onions?

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 Slow-Cooked Ethiopian Lamb Tibs with Berbere and Onions?

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 and Onions 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 and Onions?

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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