Slow-Cooked Lamb Tibs with Rosemary and Berbere

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

Tender lamb tibs slow-cooked with berbere spices and fresh rosemary, creating a rich and aromatic dish perfect for hearty meals. This african-inspired lamb ready in about 140 minutes pairs lamb shoulder, cubed, berbere spice mix, chopped fresh rosemary 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: 20 min Cook: 120 min Serves 4 African cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.
  2. Step 2: Add 1.5 pounds cubed lamb shoulder and brown on all sides, about 6-8 minutes, then remove and set aside.
  3. Step 3: In the same pot, add 1 large sliced yellow onion and sauté for 5 minutes until softened.
  4. Step 4: Stir in 4 minced garlic cloves, 2 tablespoons berbere spice mix, and 1 tablespoon chopped fresh rosemary, cooking for 1-2 minutes until fragrant.
  5. Step 5: Add 1 tablespoon tomato paste and 1 medium sliced red bell pepper, stirring for 2 minutes.
  6. Step 6: Return lamb to the pot and pour in 2 cups beef broth, stirring to combine.
  7. Step 7: Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
  8. Step 8: Bring to a boil, cover, reduce heat to low, and simmer for 1.5 to 2 hours until lamb is tender and sauce thickens.
  9. Step 9: Adjust seasoning to taste and serve hot.

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Frequently asked questions

How long does Slow-Cooked Lamb Tibs with Rosemary 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 Rosemary 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 Rosemary 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 Rosemary 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 Rosemary 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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