Ethiopian lamb tibs are fast-cooked, flavour-packed, and incredibly satisfying.
The dish combines lamb with onions, garlic, rosemary, peppers, and Ethiopian-inspired spices for a rich and savoury meal often served with injera.
Unlike slow-cooked stews, tibs are cooked quickly over high heat to create caramelization and bold flavour.
Ingredients
2 lbs lamb, cubed
1 onion, sliced
3 garlic cloves, minced
1 tbsp rosemary
1 tbsp berbere spice
2 tbsp butter
1 bell pepper, sliced
Salt to taste
Instructions
Heat butter in a skillet.
Brown lamb over high heat.
Add onions, garlic, and peppers.
Stir in rosemary and berbere spice.
Cook until lamb is browned and vegetables soften.
Serve hot with rice or injera.
