Slow-Cooked Lamb Tibs with Mitmita and Garlic

By AislePrompt Editorial · ·

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 lamb cubes sautéed with spicy Ethiopian mitmita, garlic, and onions, perfect for a hearty and flavorful meal. This Ethiopian-inspired lamb recipe, ready in about 75 minutes, pairs lamb shoulder, cubed, mitmita spice powder, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 15 min Cook: 60 min Serves 4 Ethiopian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a heavy skillet over medium-high heat. Add 1 lb cubed lamb shoulder and brown on all sides for 6–7 minutes until nicely seared.
  2. Step 2: Add 1 medium sliced red onion, 5 minced garlic cloves, and 1 sliced green chili pepper to the pan. Sauté for 4 minutes until onions soften and garlic is aromatic.
  3. Step 3: Sprinkle 1 tbsp mitmita spice powder, 1 tsp chopped fresh rosemary, 1 tsp salt, and 1/4 tsp black pepper over the lamb and vegetables, stirring to coat everything evenly.
  4. Step 4: Pour in 1/2 cup water, reduce heat to low, cover, and simmer for 45 minutes until lamb is fork-tender and the sauce reduces to a thick glaze.
  5. Step 5: Uncover and cook for 5 more minutes to evaporate excess liquid. Serve hot with injera or rice.

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