Slow-Cooked Lamb Tibs with Spicy Mitmita Sauce

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

Tender lamb tibs simmered with traditional Ethiopian spices and served with a fiery mitmita chili sauce for an exciting flavor punch. This ethiopian-inspired lamb ready in about 130 minutes blends lamb leg, cubed, mitmita spice blend, minced garlic cloves 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 480 calories and feeds 4, 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: 110 min Serves 4 Ethiopian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 1 large sliced yellow onion and sauté for 6 minutes until softened and golden.
  2. Step 2: Add 5 minced garlic cloves, 1 tbsp mitmita spice blend, 1 tbsp berbere spice mix, 1 1/2 tsp salt, and 1 tsp black pepper; cook while stirring for 2 minutes until fragrant.
  3. Step 3: Add 1.5 lbs cubed lamb leg and brown on all sides for 7-8 minutes.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor.
  5. Step 5: Pour in 2 cups water and 1 tbsp chopped fresh rosemary; bring to a simmer.
  6. Step 6: Cover and reduce heat to low, letting lamb cook gently for 1 1/2 hours until tender.
  7. Step 7: Uncover, increase heat to medium-high, and cook for 10 more minutes to thicken the sauce.
  8. Step 8: Finish by stirring in 1 tbsp fresh lemon juice for brightness. Serve hot with injera or flatbread to soak up the spicy sauce.

Frequently asked questions

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

Total time is about 130 minutes (20 min prep + 110 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 Spicy Mitmita 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 Spicy Mitmita 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 Spicy Mitmita Sauce 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 Spicy Mitmita 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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