Slow-Cooked Lamb Tibs with Mitmita and Berbere Sauce

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender cubed lamb slow-cooked in a rich Ethiopian-inspired sauce featuring mitmita and berbere spices, perfect for a comforting dinner. This Ethiopian-inspired lamb recipe, ready in about 150 minutes, pairs lamb shoulder, cubed, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 20 min Cook: 130 min Serves 6 Ethiopian cuisine 450 cal/serving

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Ingredients

2 lbs lamb shoulder, cubed
3 tbsp vegetable oil
2 medium, thinly sliced onion
5 minced garlic cloves
2 tbsp minced ginger
3 tbsp berbere spice blend
1 tsp mitmita spice
3 tbsp tomato paste
2 cups beef broth
1 1/2 tsp salt
1 tsp black pepper
1 sprig fresh rosemary
1/4 cup chopped, for garnish fresh cilantro

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides for about 8 minutes until a crust forms. Remove lamb and set aside.
Step 2: Reduce heat to medium and add 2 thinly sliced onions to the same pot. Sauté for 7 minutes until golden and caramelized.
Step 3: Stir in 5 minced garlic cloves and 2 tbsp minced ginger, cooking for 2 minutes until fragrant.
Step 4: Add 3 tbsp berbere spice blend and 1 tsp mitmita spice, stirring for 1 minute until the spices release their aroma.
Step 5: Mix in 3 tbsp tomato paste, cooking for 2 minutes until darkened and thickened.
Step 6: Return browned lamb to the pot and pour in 2 cups beef broth. Add 1 1/2 tsp salt, 1 tsp black pepper, and 1 sprig fresh rosemary.
Step 7: Bring to a simmer, cover, reduce heat to low, and cook for 2 hours until lamb is tender and sauce is rich.
Step 8: Remove rosemary sprig, adjust seasoning if needed, and garnish with 1/4 cup chopped fresh cilantro before serving with injera or rice.