Slow-Cooked Lamb Tibs with Cardamom and Mitmita

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

Tender chunks of lamb slow-cooked with fragrant cardamom and spicy Ethiopian mitmita seasoning for a bold, deeply flavored meat dish. This ethiopian-inspired lamb ready in about 175 minutes pairs cut into 1.5-inch cubes lamb shoulder, mitmita spice blend, lightly crushed green cardamom pods for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 25 min Cook: 150 min Serves 6 Ethiopian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a large heavy-bottomed pot over medium-high heat and add 1 tbsp olive oil along with 4 tbsp niter kibbeh. When hot, add 2 lbs lamb shoulder cubes and brown on all sides for 8-10 minutes.
  2. Step 2: Remove lamb and set aside. In the same pot, add 2 sliced medium yellow onions and sauté for 7 minutes until golden.
  3. Step 3: Stir in 5 minced garlic cloves, 1 tbsp mitmita spice blend, 6 lightly crushed green cardamom pods, and 2 tbsp tomato paste. Cook for 3 minutes until fragrant and tomato paste caramelizes.
  4. Step 4: Return lamb to the pot and pour in 2 cups beef broth. Add 1.5 tsp salt, 1 tsp black pepper, and 1 tsp chopped fresh rosemary.
  5. Step 5: Bring to a simmer, cover, reduce heat to low, and cook for 2 to 2.5 hours until lamb is tender and sauce thickens.
  6. Step 6: Remove cardamom pods before serving. Serve warm, accompanied by rice or flatbread to soak up the spiced sauce.

Frequently asked questions

How long does Slow-Cooked Lamb Tibs with Cardamom and Mitmita take to make?

Total time is about 175 minutes (25 min prep + 150 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 Cardamom and Mitmita?

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 mitmita spice blend from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Tibs with Cardamom and Mitmita?

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 Cardamom and Mitmita 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 Cardamom and Mitmita?

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.

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