Slow-Cooked Lamb Tibs with Berbere and Red Wine Sauce

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

Tender lamb tibs braised slowly in a spicy berbere and deep red wine sauce, delivering layers of rich Ethiopian flavors. This african-inspired lamb ready in about 150 minutes blends lamb shoulder, cut into 1-inch cubes, berbere spice mix, large red onion, diced 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 480 calories and feeds 4, 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: 20 min Cook: 130 min Serves 4 African cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Season 1.5 lbs lamb shoulder cubes with 3 tbsp berbere spice mix, 1 tsp salt, and 3/4 tsp black pepper, tossing to coat evenly.
  2. Step 2: Heat 2 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat. Add seasoned lamb cubes in batches, browning on all sides for 4-5 minutes per batch, then set aside.
  3. Step 3: Reduce heat to medium. Add 1 large diced red onion and sauté for 6-7 minutes until softened and lightly caramelized.
  4. Step 4: Stir in 5 minced garlic cloves and cook for 1 minute until aromatic.
  5. Step 5: Add 1 tbsp tomato paste and 1 tsp chopped fresh rosemary, cooking 2 minutes to deepen flavors.
  6. Step 6: Pour in 1 cup dry red wine and 1 cup beef broth, scraping browned bits from the pot’s bottom. Bring to a simmer.
  7. Step 7: Return browned lamb to the pot, cover with a tight-fitting lid, and transfer to the oven. Slow-cook for 2 hours until lamb is fork-tender and sauce has thickened.
  8. Step 8: Remove from oven and let rest 10 minutes before serving with injera or steamed rice.

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Frequently asked questions

How long does Slow-Cooked Lamb Tibs with Berbere and Red Wine Sauce take to make?

Total time is about 150 minutes (20 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 Lamb Tibs with Berbere and Red Wine 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 Lamb Tibs with Berbere and Red Wine 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 Lamb Tibs with Berbere and Red Wine Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sauce?

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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