Slow-Cooked Lamb Tibs with Berbere and Collard Greens

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

Tender lamb chunks slow-cooked in a rich berbere-spiced sauce paired with sautéed collard greens for a traditional Ethiopian-inspired meal. This african-inspired lamb ready in about 150 minutes pairs pounds lamb shoulder, diced, berbere spice blend, large yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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 580 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large Dutch oven over medium-high heat, warm 3 tbsp olive oil. Add 1 large chopped yellow onion and sauté for 6 minutes until soft and golden.
  2. Step 2: Stir in 5 minced garlic cloves and 1 tbsp minced ginger, cooking for 2 minutes until fragrant.
  3. Step 3: Add 4 tbsp berbere spice blend and 3 tbsp tomato paste, stirring continuously for 1 minute to toast the spices.
  4. Step 4: Add 2 pounds diced lamb shoulder to the pot, browning the pieces on all sides for 8-10 minutes.
  5. Step 5: Pour in 2 cups water, then season with 1 1/2 tsp salt and 1 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Cook for 2 hours, stirring occasionally, until the lamb is tender and sauce thickens.
  6. Step 6: While lamb cooks, heat a large skillet over medium heat and add 1 tbsp olive oil. Add 8 cups chopped collard greens and sauté for 5 minutes until wilted but still vibrant.
  7. Step 7: Remove from heat, stir in 1 tbsp lemon juice, and season with a pinch of salt.
  8. Step 8: Serve the slow-cooked lamb tibs hot with the sautéed collard greens on the side.

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Frequently asked questions

How long does Slow-Cooked Lamb Tibs with Berbere and Collard Greens 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 Lamb Tibs with Berbere and Collard Greens?

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 pounds lamb shoulder, diced from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Tibs with Berbere and Collard Greens?

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 Lamb Tibs with Berbere and Collard Greens 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 Lamb Tibs with Berbere and Collard Greens?

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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