Slow-Cooked Ethiopian Lamb Tibs with Berbere and Red Wine

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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.

Prep: 15 min Cook: 130 min Serves 6 Ethiopian cuisine 550 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Stir in 5 minced garlic cloves and 1 tbsp chopped fresh rosemary, cooking for 2 minutes until fragrant.
  4. Step 4: Add 3 tbsp berbere spice mix and 2 tbsp tomato paste, stirring for 3 minutes to release the spices' aromas.
  5. 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.
  6. Step 6: Reduce heat to low, cover, and cook gently for 2 hours until the lamb is tender and the sauce has thickened.
  7. Step 7: Adjust seasoning if needed, then serve the lamb tibs hot with injera or steamed rice.

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