Slow-Simmered Ethiopian Lamb Tibs with Berbere and Rosemary

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

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 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

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Stir in 5 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Add 3 tbsp berbere spice mix and 2 tbsp tomato paste, stirring for 2 minutes to toast the spices.
  5. Step 5: Return lamb to the pot along with 2 sprigs fresh rosemary and pour in 2 cups beef broth.
  6. 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.
  7. Step 7: Season with 1 tsp salt and 1/2 tsp black pepper. Remove rosemary sprigs.
  8. Step 8: Serve warm with lemon wedges on the side to squeeze over the lamb for bright contrast.

Frequently asked questions

How long does Slow-Simmered Ethiopian Lamb Tibs with Berbere and Rosemary take to make?

Total time is about 120 minutes (20 min prep + 100 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-Simmered Ethiopian Lamb Tibs with Berbere and Rosemary?

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-Simmered Ethiopian Lamb Tibs with Berbere and Rosemary?

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-Simmered Ethiopian Lamb Tibs with Berbere and Rosemary 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-Simmered Ethiopian Lamb Tibs with Berbere and Rosemary?

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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