Slow-Cooked Lamb Tibs with Mitmita and Berbere Sauce

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

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 ready in about 150 minutes blends lamb shoulder, cubed, vegetable oil, medium, thinly sliced onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

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Instructions

  1. 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.
  2. Step 2: Reduce heat to medium and add 2 thinly sliced onions to the same pot. Sauté for 7 minutes until golden and caramelized.
  3. Step 3: Stir in 5 minced garlic cloves and 2 tbsp minced ginger, cooking for 2 minutes until fragrant.
  4. Step 4: Add 3 tbsp berbere spice blend and 1 tsp mitmita spice, stirring for 1 minute until the spices release their aroma.
  5. Step 5: Mix in 3 tbsp tomato paste, cooking for 2 minutes until darkened and thickened.
  6. 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.
  7. Step 7: Bring to a simmer, cover, reduce heat to low, and cook for 2 hours until lamb is tender and sauce is rich.
  8. Step 8: Remove rosemary sprig, adjust seasoning if needed, and garnish with 1/4 cup chopped fresh cilantro before serving with injera or rice.

Frequently asked questions

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

Total time is about 150 minutes (20 min prep + 130 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Lamb Tibs with Mitmita and Berbere Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Cooked Lamb Tibs with Mitmita and Berbere 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 Mitmita and Berbere 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 Mitmita and Berbere 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.

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