Easy Lamb Tibs Recipe (Ethiopian & Eritrean Food)

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.

Start by cooking the larger pieces of lamb, continuously flipping them until cooked through.

Add the garlic and ginger blend to the meat, then add the smaller pieces of lamb.

Continue flipping the meat to prevent overcooking.

Mix in the cilantro, black seed, white seed, and Ethiopian cardamom (1 teaspoon each).

Turn up the heat to get a nice sear on the meat, continuing to flip it.

Add the bell peppers and 1 teaspoon of kebec (spiced Ethiopian butter).

Add salt and stir until the liquid reduces.

Cover the pan with a lid and let the liquid reduce further until there's just a thin layer of liquid.

Cooking Techniques

Equipment Needed

Spice Level: