Homemade Ethiopian Lamb Tibs

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner, while beef can be more affordable.

berbere spice

🥗Healthier: cayenne pepper + paprika

💰Cheaper: chili powder

Cayenne and paprika mimic the heat and depth of berbere.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is often cheaper.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs provide flavor at a lower cost.

Chop onions for marination and cooking.

Chop 6-7 pieces of garlic for marination, saving some for later.

Cube lamb shank into 1-2 inch pieces, ensuring some fat is included for flavor.

Add kosher salt, black pepper, and a little olive oil to the lamb for marination.

Incorporate clarified butter, which contains various spices, into the marination.

Mix the marinated lamb by hand and let it rest for about 20 minutes, ideally 24 hours for best results.

Heat a cast iron skillet on high until smoking, without adding oil or butter.

Add the bones to the skillet and brown for about 10 minutes, checking every minute.

Prepare the awazi sauce by mixing berbere spice, garlic, ginger, and a little salt.

Add a tiny bit of red wine to the awazi sauce mixture and adjust consistency with water if needed.

Add the marinated lamb to the skillet with the browned bones and let it cook.

Chop additional onions to add in the last minute of cooking for crunch.

Prepare makina sauce by roughly chopping jalapenos and mixing them with other ingredients.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary