Tibs
This quick lamb tibs is deeply savory, spicy, and aromatic, with browned edges of meat, sweet onion, warming garlic, and the distinctive heat of mitmita. Rosemary and niter kibbeh give the dish a fragrant finish, while tomato adds a fresh, juicy contrast.
Ingredients
Tibs pan
- 300 glamb leg or shoulder, cut into 2 cm cubes
- 150 gred onion, sliced into thin wedges
- 100 gtomato, cut into wedges
- 2 cloves (8 g)garlic, finely chopped
- 1 tsp (2 g)fresh rosemary, finely chopped
- 1 tsp (2 g)mitmita
- 1 tbsp (15 g)niter kibbeh
- 1/2 tsp (3 g)sea salt
- 1/4 tsp (1 g)black pepper
To finish
- 1/2 tsp (1 g)fresh rosemary leaves
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •For beginner-friendly success, use lamb leg for leaner, quicker-cooking tibs, or shoulder for slightly richer flavor.
- •A very hot pan is the key to browning the lamb fast without overcooking it.
- •If you cannot find niter kibbeh, use ghee; the flavor will be less traditional but still good.
- •Mitmita can be quite hot. Start with 1/2 tsp if you are sensitive to chilli.
- •Serve with a simple side of sautéed greens or cucumber salad to keep the meal paleo-friendly.
Background
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.
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