Slow-Simmered Lamb Tibs with Rosemary and Berbere

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

Tender cubes of lamb sautéed with aromatic rosemary and spiced with Ethiopian berbere for a flavorful and hearty dish. This african-inspired lamb ready in about 70 minutes pairs lamb leg, cut into 1-inch cubes, berbere spice mix, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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: 15 min Cook: 55 min Serves 4 African cuisine 430 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1.5 lbs lamb cubes and sear for 5-7 minutes, stirring occasionally until browned on all sides.
  2. Step 2: Add 1 large sliced yellow onion and cook for 5 minutes until softened and translucent. Stir in 3 minced garlic cloves and 2 tsp chopped fresh rosemary, cooking for 1 minute until fragrant.
  3. Step 3: Mix in 2 tbsp berbere spice mix and 1 tbsp tomato paste, coating the lamb and onions evenly. Cook for 3 minutes to develop the spices.
  4. Step 4: Pour in 1/2 cup red wine and scrape the pan to loosen browned bits. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes until lamb is tender.
  5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Serve hot with injera or steamed vegetables.

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Frequently asked questions

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

Total time is about 70 minutes (15 min prep + 55 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 Rosemary and Berbere?

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 Lamb Tibs with Rosemary and Berbere?

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 Rosemary and Berbere 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 Lamb Tibs with Rosemary and Berbere?

African 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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