Slow-Simmered Lamb Tibs with Garlic and Rosemary
Tender cubes of lamb slowly cooked with garlic, rosemary, and Ethiopian spices for a fragrant, comforting dish. This ethiopian-inspired lamb (gluten free) ready in about 90 minutes pairs niter kibbeh, garlic cloves, minced, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 5, 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.
Ingredients
- 2 lbs lamb leg, trimmed and cut into 1-inch cubes
- 3 tbsp niter kibbeh
- 5 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 1 1/2 tbsp berbere spice blend
- 1 large yellow onion, sliced
- 1 tbsp tomato paste
- 1 1/2 cups water
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp niter kibbeh in a large heavy skillet over medium-high heat until hot. Add 2 lbs lamb cubes in a single layer and sear, stirring occasionally, for 6-8 minutes until browned on all sides.
- Step 2: Add 1 large sliced yellow onion and sauté with the lamb for 5 minutes until softened and translucent.
- Step 3: Stir in 5 minced garlic cloves, 2 tbsp chopped fresh rosemary, and 1 1/2 tbsp berbere spice blend, cooking for 3 minutes until fragrant.
- Step 4: Mix in 1 tbsp tomato paste and cook for 2 minutes to deepen the flavor.
- Step 5: Pour in 1 1/2 cups water, season with 1 1/2 tsp salt and 1 tsp black pepper, then reduce heat to low.
- Step 6: Cover the skillet and simmer gently for 1 hour, stirring occasionally, until lamb is tender and sauce is thickened.
- Step 7: Adjust seasoning if needed and serve warm with injera or steamed vegetables.
Frequently asked questions
How long does Slow-Simmered Lamb Tibs with Garlic and Rosemary take to make?
Total time is about 90 minutes (15 min prep + 75 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 Lamb Tibs with Garlic 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 niter kibbeh from drying out.
Can I substitute ingredients in Slow-Simmered Lamb Tibs with Garlic 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 Lamb Tibs with Garlic and Rosemary for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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.
Is Slow-Simmered Lamb Tibs with Garlic and Rosemary gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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