Slow-Cooked Ethiopian Lamb Tibs with Spiced Berbere Sauce

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

Tender cubes of lamb slowly cooked in a deeply aromatic berbere-infused sauce with onions and garlic, perfect for a comforting meal. This ethiopian-inspired lamb ready in about 155 minutes blends berbere spice blend, medium yellow onions, sliced, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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: 25 min Cook: 130 min Serves 6 Ethiopian cuisine 520 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 pounds cubed lamb shoulder and brown on all sides for 8-10 minutes, working in batches if necessary. Remove lamb and set aside.
  2. Step 2: In the same pot, add 2 medium sliced yellow onions and sauté for 6 minutes until softened and translucent.
  3. Step 3: Stir in 5 minced garlic cloves and 2 tbsp minced ginger, cooking for 1 minute until fragrant.
  4. Step 4: Add 4 tbsp berbere spice blend and 3 tbsp tomato paste, stirring constantly for 2 minutes to toast the spices and thicken the mixture.
  5. Step 5: Return browned lamb to the pot, sprinkle with 2 tsp salt, 1 tsp black pepper, and 1 tbsp chopped fresh rosemary. Pour in 1.5 cups water and stir to combine.
  6. Step 6: Bring mixture to a simmer, cover, reduce heat to low, and cook gently for 2 hours, stirring every 30 minutes, until lamb is fork-tender and sauce is rich and thickened.
  7. Step 7: Taste and adjust seasoning if needed. Serve hot with injera or steamed rice.

Frequently asked questions

How long does Slow-Cooked Ethiopian Lamb Tibs with Spiced Berbere Sauce take to make?

Total time is about 155 minutes (25 min prep + 130 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Ethiopian Lamb Tibs with Spiced Berbere Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Cooked Ethiopian Lamb Tibs with Spiced Berbere Sauce?

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 Spiced Berbere Sauce 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 Spiced Berbere Sauce?

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.

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