Slow-Cooked Lamb Tibs with Berbere and Rosemary
Tender lamb cubes slow-cooked with Ethiopian berbere spice and fragrant rosemary, creating a rich and flavorful stew perfect for cozy dinners. This african-inspired lamb ready in about 150 minutes pairs lamb shoulder, cubed, berbere spice blend, fresh rosemary sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.
Ingredients
- 2 lbs lamb shoulder, cubed
- 3 tbsp berbere spice blend
- 2 fresh rosemary sprigs
- 1 medium, chopped yellow onion
- 5, minced garlic cloves
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Rub 2 lbs lamb shoulder cubes thoroughly with 3 tbsp berbere spice blend, 1 tsp salt, and 1/2 tsp black pepper; let rest for 15 minutes.
- Step 2: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 medium chopped yellow onion and sauté for 4-5 minutes until golden.
- Step 3: Add 5 minced garlic cloves and cook for 1 minute until aromatic.
- Step 4: Add the lamb cubes to the pot and brown on all sides over 6-8 minutes.
- Step 5: Stir in 1 can (14 oz) diced tomatoes, 2 cups beef broth, and 2 sprigs fresh rosemary.
- Step 6: Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours until lamb is tender and sauce is thickened.
- Step 7: Remove rosemary sprigs before serving. Adjust seasoning with salt if needed.
- Step 8: Serve hot over steamed rice or traditional injera flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Tibs with Berbere and Rosemary 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 Rosemary?
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 lamb shoulder, cubed from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Tibs with Berbere and Rosemary?
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 Rosemary 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 Rosemary?
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.
