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Lamb Tibs

Serves 4 to 6 Entree meat

Lamb Tibs

Lamb Tibs originates from the highlands of Ethiopia, where it's a staple of celebratory gatherings. The dish is deeply rooted in everyday festivities, its inviting aroma a signal for friends and family to gather. Traditionally, these occasions are about sharing food that is both joyous and abundant, with Lamb Tibs taking a central role in the spread.

The dish offers a vibrant interplay of flavors—tender lamb imbued with the warmth of berbere and the richness of niter kibbeh. Fresh rosemary and green chilies lend a fragrant heat, while tomatoes add a subtle sweetness. It's a dish that feels both bold and comforting, perfectly paired with injera to soak up every last bit of the savory sauce.

Ingredients

  • 800 g (1 3/4 lb)lamb shoulder — cut into bite-size cubes
  • 1red onion — cut into wedges
  • 3 clovesgarlic — minced
  • 1 tbspfresh ginger — minced
  • 2green chilies — slit lengthwise
  • 2tomatoes — cut into wedges
  • 3 tbspniter kibbeh
  • 1 tbspberbere
  • 1 sprigfresh rosemary — optional
  • 1 tspfine salt
  • as neededinjera — for serving

Method

  1. Start by cutting the 800 g (1 3/4 lb) lamb shoulder into bite-sized pieces, about 1-inch cubes. Pat the pieces dry with paper towels to ensure they sear properly. Heat a heavy skillet over high heat until it is almost smoking, which will help achieve a good sear on the lamb.
  2. Add 3 tablespoons of niter kibbeh to the hot skillet, allowing it to melt completely. Carefully add the lamb pieces in a single layer, ensuring they do not crowd the pan. Sear the lamb on all sides until they develop a deep brown crust, which locks in the juices and enhances the flavor.
  3. Peel and cut 1 red onion into wedges, mince 3 cloves of garlic, grate 1 tablespoon of fresh ginger, and slice 2 green chilies. Add these aromatics to the skillet with the lamb. Toss everything together and cook until the onion edges begin to char and the garlic and ginger release their fragrant aromas.
  4. Dice 2 tomatoes and add them to the skillet along with 1 tablespoon of berbere. Stir the mixture well, allowing the berbere to coat the lamb and vegetables. Cook until the tomatoes soften and the sauce begins to cling to the lamb, intensifying the dish's flavors.
  5. Season the dish with 1 teaspoon of fine salt and add 1 sprig of fresh rosemary. Stir to combine, letting the rosemary infuse its aroma into the dish. Serve the sizzling Lamb Tibs immediately with injera, allowing the diners to enjoy the rich, savory flavors.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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