Slow-Cooked Ethiopian Lamb Tibs with Rosemary and Garlic

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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 developed and reviewed.

Tender lamb tibs slowly cooked with garlic, rosemary, and Ethiopian spices for a flavorful and aromatic meat dish. This Ethiopian-inspired lamb recipe, ready in about 150 minutes, pairs lamb shoulder, cut into 1-inch cubes, garlic cloves, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, 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 4 Ethiopian cuisine 550 cal/serving

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Ingredients

1.5 lbs lamb shoulder, cut into 1-inch cubes
5, minced garlic cloves
2 tbsp, chopped fresh rosemary
1 tbsp berbere spice blend
1 large, sliced onion
2 tbsp tomato paste
3 tbsp olive oil
1 cup red wine
1 cup beef broth
1 1/2 tsp salt
1 tsp black pepper

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Instructions

Step 1: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 1.5 lbs lamb shoulder cubes and brown on all sides, about 8 minutes total. Remove lamb and set aside.
Step 2: In the same pot, add 1 large sliced onion and sauté for 7 minutes until softened and golden.
Step 3: Stir in 5 minced garlic cloves, 2 tbsp chopped fresh rosemary, and 1 tbsp berbere spice blend, cooking for 2 minutes until fragrant.
Step 4: Add 2 tbsp tomato paste and cook for 2 minutes, stirring to combine.
Step 5: Return browned lamb to the pot and pour in 1 cup red wine and 1 cup beef broth. Stir well and bring to a simmer.
Step 6: Season with 1 1/2 tsp salt and 1 tsp black pepper. Cover and reduce heat to low, simmering gently for 2 hours until lamb is tender and sauce thickens.
Step 7: Adjust seasoning if needed and serve hot with rice or injera to soak up the rich sauce.