Slow-Cooked Lamb Tibs with Berbere and Tomato Sauce
Tender lamb cubes slow-cooked in a spicy berbere and tomato sauce, infused with garlic and onion for a hearty Ethiopian-inspired dish. This Ethiopian-inspired lamb recipe, ready in about 150 minutes, pairs lamb shoulder, cut into 1-inch cubes, berbere spice blend, yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.
Ingredients
- 2 pounds lamb shoulder, cut into 1-inch cubes
- 3 tablespoons berbere spice blend
- 2 large (about 2 cups) yellow onion, chopped
- 5 cloves garlic cloves, minced
- 3 tablespoons tomato paste
- 1 can (14 oz) diced canned tomatoes
- 1 cup water
- 3 tablespoons niter kibbeh or ghee
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tablespoons niter kibbeh or ghee in a large heavy pot over medium-high heat until hot and shimmering. Add 2 pounds lamb shoulder cubes and brown them on all sides for 8-10 minutes, working in batches if necessary. Remove lamb and set aside.
- Step 2: Reduce heat to medium and add 2 cups chopped yellow onion to the pot. Sauté for 7-8 minutes until golden and softened.
- Step 3: Add 5 minced garlic cloves and 3 tablespoons berbere spice blend, stirring constantly for 2 minutes until fragrant and the spices bloom.
- Step 4: Stir in 3 tablespoons tomato paste and cook for 3 minutes until the paste darkens slightly.
- Step 5: Add 1 can (14 oz) diced tomatoes, 1 cup water, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Return the browned lamb to the pot and stir to combine.
- Step 6: Bring to a simmer, cover, reduce heat to low, and cook gently for 2 hours until lamb is tender and sauce thickens.
- Step 7: Taste and adjust seasoning if needed. Sprinkle 2 tablespoons chopped fresh parsley before serving. Serve with injera or rice.
Frequently asked questions
How long does Slow-Cooked Lamb Tibs with Berbere and Tomato Sauce 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 Tomato Sauce?
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 Tomato 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 Tomato Sauce 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 Tomato Sauce?
Ethiopian 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.
