Slow-Cooked Lamb Tibs with Berbere and Toasted Injera
Tender slow-cooked lamb tibs seasoned with berbere and garlic, served alongside toasted injera pieces for a satisfying Ethiopian-inspired meal. This african-inspired lamb ready in about 145 minutes pairs lamb leg meat, cut into 1-inch cubes, berbere spice blend, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 5, 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
- 1.5 lb lamb leg meat, cut into 1-inch cubes
- 2 tbsp berbere spice blend
- 4 cloves garlic cloves, minced
- 1 large yellow onion, sliced
- 4 tbsp vegetable oil
- 1 cup beef broth
- 1 tsp salt
- 1/2 tsp black pepper
- 2 pieces injera flatbread
- 1 tbsp fresh rosemary, chopped
Instructions
- Step 1: Heat 4 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Add 1 large sliced yellow onion and sauté for 6 minutes until soft and golden.
- Step 2: Add 4 minced garlic cloves and 2 tbsp berbere spice blend, stirring for 2 minutes until fragrant and oil is infused.
- Step 3: Add 1.5 lb lamb leg cubes, 1 tsp salt, and 1/2 tsp black pepper. Brown the lamb on all sides for 8-10 minutes.
- Step 4: Pour in 1 cup beef broth, bring to a simmer, then reduce heat to low. Cover and slow-cook for 2 hours, stirring occasionally, until lamb is tender and sauce has thickened.
- Step 5: Meanwhile, preheat oven to 375°F. Tear 2 pieces injera flatbread into small pieces, spread on a baking sheet, and toast for 12 minutes until crisp.
- Step 6: Stir 1 tbsp chopped fresh rosemary into the lamb just before serving. Plate the lamb tibs topped with toasted injera pieces for crunch and enjoy.
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 Toasted Injera take to make?
Total time is about 145 minutes (15 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 Toasted Injera?
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 blend from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Tibs with Berbere and Toasted Injera?
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 Toasted Injera for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Toasted Injera?
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.
