Slow-Cooked Lamb Tibs with Mitmita and Berbere

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

Tender lamb tibs slow-cooked with fiery Ethiopian mitmita and berbere spices, finished with fresh herbs for a bold, aromatic dish. This african-inspired lamb ready in about 140 minutes pairs lamb shoulder, cubed, mitmita spice blend, berbere spice blend for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 20 min Cook: 120 min Serves 4 African cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: In a heavy-bottomed pot, heat 2 tbsp olive oil over medium-high heat. Add 1.5 lbs cubed lamb shoulder and brown on all sides for 6-8 minutes, then remove and set aside.
  2. Step 2: Add 1 large sliced yellow onion and 5 minced garlic cloves to the pot, sautéing for 5 minutes until soft and fragrant.
  3. Step 3: Stir in 1 tbsp mitmita spice blend and 1 tbsp berbere spice blend, cooking for 2 minutes to release their aroma.
  4. Step 4: Return the lamb to the pot, season with 1.5 tsp salt and 1 tsp black pepper, and pour in 1 cup water to deglaze.
  5. Step 5: Reduce heat to low, cover, and simmer gently for 2 hours until the lamb is fork-tender and the sauce thickens.
  6. Step 6: Just before serving, stir in 1 tbsp chopped fresh rosemary and 2 tbsp chopped fresh cilantro for fresh herbal notes.

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Frequently asked questions

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

Total time is about 140 minutes (20 min prep + 120 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 Mitmita and Berbere?

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 Mitmita and Berbere?

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 Mitmita and Berbere 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 Mitmita and Berbere?

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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