Tibs

Nutrition · per serving

Steps

1. 1

   Prepare everything before heating the pan: cut the lamb into even 2 cm cubes, slice the onion, wedge the tomato, finely chop the garlic, and chop the rosemary. Keeping the pieces similar in size helps the lamb cook quickly and evenly within the short cooking time.

   300 g lamb leg or shoulder, cut into 2 cm cubes150 g red onion, sliced into thin wedges100 g tomato, cut into wedges2 cloves (8 g) garlic, finely chopped1 tsp (2 g) fresh rosemary, finely chopped
2. 2

   Set a large heavy frying pan or skillet over high heat until very hot. Add the niter kibbeh and swirl to coat. When it is shimmering, add the lamb in a single layer. Sear for 2 minutes without moving it, then stir-fry for 2 more minutes until browned on the edges but still juicy inside.

   1 tbsp (15 g) niter kibbeh300 g lamb leg or shoulder, cut into 2 cm cubes
3. 3

   Add the onion, garlic, chopped rosemary, mitmita, salt, and black pepper. Stir-fry for 3 minutes, tossing often, until the onion softens slightly but still keeps some bite. Lower the heat briefly if the garlic starts to color too fast.

   150 g red onion, sliced into thin wedges2 cloves (8 g) garlic, finely chopped1 tsp (2 g) fresh rosemary, finely chopped1 tsp (2 g) mitmita1/2 tsp (3 g) sea salt1/4 tsp (1 g) black pepper
4. 4

   Add the tomato and cook for 1 to 2 minutes more, just until it warms and softens slightly but does not collapse into a sauce. The lamb should be just cooked through and still tender.

   100 g tomato, cut into wedges
5. 5

   Take the pan off the heat and let the tibs rest for 1 minute so the juices settle. Scatter over the rosemary leaves and serve immediately, ideally straight from the hot pan.

   1/2 tsp (1 g) fresh rosemary leaves

Origin & History

Tibs is one of Ethiopia's best-known sautéed meat dishes, commonly served in homes and restaurants and often brought to the table sizzling hot. The preparation varies by region and occasion, with different cuts of meat, levels of spice, and additions like onion, tomato, or herbs. It is especially associated with celebratory meals and hospitality.