Slow-Cooked Ethiopian Lamb Tibs with Mitmita Heat

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

Rich and tender lamb tibs slow-cooked with traditional Ethiopian spices and the fiery kick of mitmita powder, creating a vibrant and hearty dish. This african-inspired lamb ready in about 150 minutes pairs medium yellow onion, sliced, garlic cloves, minced, ginger, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 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 540 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 4 tbsp niter kibbeh or ghee in a Dutch oven over medium heat until shimmering. Add 2 medium sliced yellow onions and sauté for 10 minutes until caramelized and golden brown.
  2. Step 2: Add 5 minced garlic cloves and 2 tsp minced ginger, cooking for 2 minutes until fragrant.
  3. Step 3: Stir in 1 tbsp mitmita spice powder, 2 tbsp berbere spice mix, and 3 tbsp tomato paste, sautéing for 3 minutes until the mixture darkens and is aromatic.
  4. Step 4: Add 2 pounds lamb shoulder cubes, season with 1 1/2 tsp salt and 1 tsp black pepper, and brown the meat on all sides for 6-8 minutes.
  5. Step 5: Pour in 1 1/2 cups water and sprinkle 1 tbsp chopped fresh rosemary. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 hours until the lamb is fork-tender and the sauce thickens.
  6. Step 6: Remove the lid and cook uncovered for 10 more minutes to concentrate flavors, stirring occasionally.
  7. Step 7: Serve hot with injera or steamed rice to enjoy the spicy, aromatic lamb tibs.

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Frequently asked questions

How long does Slow-Cooked Ethiopian Lamb Tibs with Mitmita Heat 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 Mitmita Heat?

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 medium yellow onion, sliced from drying out.

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

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 Mitmita Heat 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 Mitmita Heat?

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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