Slow-Cooked Lamb Tibs with Berbere and Red Wine

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

Tender slow-cooked lamb tibs simmered in a rich berbere and red wine sauce, enhanced with garlic and onions for an Ethiopian-inspired feast. This african-inspired lamb ready in about 150 minutes pairs lamb shoulder, cut into 1-inch cubes, berbere spice, medium, sliced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 480 cal/serving
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Ingredients

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 6-8 minutes, turning occasionally until browned on all sides. Remove lamb and set aside.
  2. Step 2: In the same pot, add 2 medium sliced red onions and sauté for 5 minutes until softened and golden. Stir in 5 minced garlic cloves and cook for 1 minute until aromatic.
  3. Step 3: Sprinkle 3 tbsp berbere spice over the onions and garlic, stirring for 2 minutes to release the flavors. Add 2 tbsp tomato paste and cook for another minute.
  4. Step 4: Pour in 1 cup dry red wine, scraping the bottom of the pot to deglaze. Let it simmer for 3 minutes to reduce slightly.
  5. Step 5: Return the lamb to the pot, add 1 cup beef broth, 1 1/2 tsp salt, 1 tsp chopped fresh rosemary, and 1/2 tsp black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 2 hours until the lamb is tender and the sauce has thickened.
  6. Step 6: Taste and adjust seasoning if needed. Serve hot with injera or steamed vegetables.

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Frequently asked questions

How long does Slow-Cooked Lamb Tibs with Berbere and Red Wine 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 Red Wine?

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 berbere spice from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Tibs with Berbere and Red Wine?

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 Red Wine 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 Red Wine?

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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