Slow-Simmered Ethiopian Lamb Tibs with Berbere and Rosemary

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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 drafted and published.

Tender chunks of lamb slow-cooked with fragrant berbere spices and fresh rosemary, delivering a savory depth perfect for a comforting meal. This Ethiopian-inspired lamb recipe, ready in about 120 minutes, pairs lamb shoulder, cut into 1-inch cubes, berbere spice mix, fresh rosemary 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: 100 min Serves 4 Ethiopian cuisine 520 cal/serving

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Ingredients

2 pounds lamb shoulder, cut into 1-inch cubes
3 tbsp berbere spice mix
2 sprigs fresh rosemary
2 medium, sliced yellow onion
5 minced garlic cloves
2 tbsp tomato paste
2 cups beef broth
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
for garnish lemon wedges

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Instructions

Step 1: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 2 pounds lamb shoulder cubes and sear for 6-8 minutes until browned on all sides.
Step 2: Remove lamb and set aside. In the same pot, add 2 medium sliced yellow onions and sauté for 6 minutes until soft and caramelized.
Step 3: Stir in 5 minced garlic cloves and cook for 1 minute until fragrant.
Step 4: Add 3 tbsp berbere spice mix and 2 tbsp tomato paste, stirring for 2 minutes to toast the spices.
Step 5: Return lamb to the pot along with 2 sprigs fresh rosemary and pour in 2 cups beef broth.
Step 6: Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes until lamb is tender and sauce is thickened.
Step 7: Season with 1 tsp salt and 1/2 tsp black pepper. Remove rosemary sprigs.
Step 8: Serve warm with lemon wedges on the side to squeeze over the lamb for bright contrast.