Ethiopian pan-seared lamb with vegetables and spiced butter — a quick, tender celebration.
Lamb Tibs is one of Ethiopia's finest quick-cooking dishes — tender lamb cubes are seared in niter kibbeh with peppers, onions, and tomatoes, finished with lime juice. Unlike the slow-cooked wots, tibs are fast and bright, making them a favorite at celebrations, restaurants, and whenever someone wants elegant cooking without hours of simmering.
Serves 4
Heat niter kibbeh in a large skillet over high heat. Add lamb and cook, turning frequently, until browned on all sides, about 8 minutes. Remove.
Add onion, pepper, and cook 5 minutes. Add garlic, ginger, and berbere.
Return lamb to pan. Add tomatoes and cilantro. Cook 5 more minutes until lamb is cooked to your preference.
Season with salt. Serve with lime wedges and injera.
Don't overcook the lamb — tibs should be tender and slightly pink inside.
High heat creates a good sear.
Use beef or chicken instead.
Add jalapeños for more heat.
Refrigerate up to 3 days.
Tibs are popular across Ethiopia and have become a favorite at diaspora restaurants, representing a quicker, more sophisticated take on Ethiopian stews.
Tender cuts like shoulder, loin, or leg. Avoid very fatty cuts.
Per serving (380g / 13.4 oz) · 4 servings total
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