Slow-Cooked Ethiopian Lamb Tibs with Berbere and Red Wine
Tender lamb tibs slow-cooked in a rich berbere and red wine sauce, perfect for a robust, spicy dinner. This Ethiopian-inspired lamb recipe, ready in about 145 minutes, pairs lamb shoulder, cut into 1-inch cubes, berbere spice mix, red wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.
Ingredients
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 3 tbsp berbere spice mix
- 1 cup red wine
- 2 medium yellow onion, sliced
- 5 cloves garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 2 tbsp tomato paste
- 3 tbsp vegetable oil
- 2 tsp salt
- 1 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder cubes and sear for 6-7 minutes, turning occasionally until browned on all sides.
- Step 2: Remove lamb and set aside. In the same pot, add 2 medium sliced yellow onions and sauté for 8 minutes until caramelized and golden.
- Step 3: Stir in 5 minced garlic cloves and 1 tbsp chopped fresh rosemary, cooking for 2 minutes until fragrant.
- Step 4: Add 3 tbsp berbere spice mix and 2 tbsp tomato paste, stirring for 3 minutes to release the spices' aromas.
- Step 5: Return the lamb to the pot, pour in 1 cup red wine, and add 2 tsp salt and 1 tsp black pepper. Bring to a simmer.
- Step 6: Reduce heat to low, cover, and cook gently for 2 hours until the lamb is tender and the sauce has thickened.
- Step 7: Adjust seasoning if needed, then serve the lamb tibs hot with injera or steamed rice.
Frequently asked questions
How long does Slow-Cooked Ethiopian Lamb Tibs with Berbere and Red Wine take to make?
Total time is about 145 minutes (15 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 and Red Wine?
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 Red Wine?
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 Red Wine 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 Red Wine?
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.
