Slow-Cooked Spiced Lamb Tibs with Berbere and Fresh Herbs

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

Tender lamb cubes slow-cooked in a fragrant berbere-spiced sauce with fresh rosemary and garlic, perfect for pairing with Ethiopian-style bread or rice. This ethiopian-inspired lamb ready in about 140 minutes pairs lamb shoulder, cut into 1-inch cubes, berbere spice mix, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 Ethiopian cuisine 520 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 1.5 lbs lamb shoulder cubes and brown on all sides for about 6-8 minutes.
  2. Step 2: Add 1 large sliced yellow onion and 5 minced garlic cloves to the pot, sautéing together for 5 minutes until onions soften and become translucent.
  3. Step 3: Stir in 3 tbsp berbere spice mix, 1 tbsp chopped fresh rosemary, and 2 tbsp tomato paste. Cook for 2 minutes, stirring frequently until the mixture is fragrant and paste darkens.
  4. Step 4: Pour 1 1/2 cups beef or lamb broth into the pot, scraping the bottom to deglaze. Season with 1 1/2 tsp salt and 1 tsp black pepper.
  5. Step 5: Bring to a simmer, cover, reduce heat to low, and slow-cook for 1 1/2 to 2 hours until lamb is tender and sauce thickens.
  6. Step 6: Serve lamb tibs hot with lemon wedges on the side to squeeze over, accompanied by injera or steamed rice.

Frequently asked questions

How long does Slow-Cooked Spiced Lamb Tibs with Berbere and Fresh Herbs 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 Spiced Lamb Tibs with Berbere and Fresh Herbs?

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 berbere spice mix from drying out.

Can I substitute ingredients in Slow-Cooked Spiced Lamb Tibs with Berbere and Fresh Herbs?

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 Spiced Lamb Tibs with Berbere and Fresh Herbs 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 Spiced Lamb Tibs with Berbere and Fresh Herbs?

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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