Tibs Ethiopian Lamb Stew
Discover the bold and captivating flavors of Tibs Ethiopian Lamb Stew, a hearty dish that brings the rich culinary traditions of Ethiopia to your kitchen. This recipe features tender, bite-sized pieces of lamb simmered in a spiced tomato-based sauce infused with aromatic berbere spice blend, garlic, and ginger. A touch of buttery niter kibbeh and a squeeze of fresh lemon juice add depth and richness to the stew, while green chiles provide optional heat for those who enjoy a bit of spice. With rosemary and a garnish of fresh herbs, this comforting dish is perfect for serving alongside traditional injera bread or fluffy rice. Ready in under an hour, this Ethiopian lamb stew is ideal for anyone seeking to explore African cuisine or elevate their dinner table with global flavors.
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Recipe Information
Ingredients
- 1 lb lamb shoulder or leg, boneless
- 1 large onion, finely chopped
- 2 medium tomatoes, finely chopped
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp berbere spice blend
- 2 tbsp butter or niter kibbeh (Ethiopian spiced butter)
- 2 tbsp vegetable oil
- 2 small green chiles, sliced (optional)
- 1 cup beef or lamb stock
- 1 tsp fresh rosemary or thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp lemon juice
- 2 tbsp fresh parsley or cilantro, chopped (for garnish)
Instructions
Cut the lamb into bite-sized pieces, removing any excess fat.
Heat the vegetable oil in a large skillet or pot over medium-high heat.
Add the lamb pieces to the skillet and sear them until browned on all sides. Remove the lamb and set aside.
In the same skillet, add the chopped onion and sauté until softened and golden brown, about 5-7 minutes.
Add the garlic, ginger, and berbere spice blend to the onions, stirring constantly for 1-2 minutes until fragrant.
Stir in the chopped tomatoes and green chiles (if using), cooking until the mixture becomes a thick sauce, about 5 minutes.
Return the browned lamb to the skillet and mix well to coat it evenly with the sauce.
Pour in the stock, add the fresh rosemary or thyme, and season with salt and black pepper. Stir to combine.
Lower the heat to a simmer, cover the skillet, and cook for 30-35 minutes, stirring occasionally, until the lamb is tender and the sauce thickens.
Stir in the butter or niter kibbeh and lemon juice for added richness and flavor.
Taste and adjust the seasoning as needed.
Serve hot, garnished with fresh parsley or cilantro. Pair with injera, rice, or bread for a complete meal.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.4 g | 184% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 3058 mg | 133% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 16.6 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2364 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
