Tibs -- Ethiopian Lamb Stew Recipe

Name: Tibs -- Ethiopian Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs loin lamb, boneless cut into 1/2 inch cubes; 1 red onion, minced; 1 jalapeno pepper, seeded and minced; 1 1/4 cups dry red wine; 1 1/2 cups sweet butter; 1/2 tablespoon turmeric; 1 garlic clove, crushed; 2 cardamom pods, crushed; 2 tablespoons mild chili powder; kosher salt; fresh ground pepper, to taste; 1 tablespoon fresh rosemary, chopped

Servings: persons

2 lbs loin lamb, boneless cut into 1/2 inch cubes
1 red onion, minced
1 jalapeno pepper, seeded and minced
1 1/4 cups dry red wine
1 1/2 cups sweet butter
1/2 tablespoon turmeric
1 garlic clove, crushed
2 cardamom pods, crushed
2 tablespoons mild chili powder
kosher salt
fresh ground pepper, to taste
1 tablespoon fresh rosemary, chopped

1
In a medium mixing bowl, combine lamb, onion and jalepeno.
2
Add 3/4 cup of red wine and mix well.
3
Cover and refrigerate for one to two hours.
4
In a small saucepan, combine butter, turmeric, garlic and cardamom.
5
Bring to a boil.
6
With a skimmer or large spoon, remove any impurities which come to the surface.
7
Carefully pour only the clarified butter into a clean container, discarding the rest.
8
In a small saucepan over low heat, combine one tablespoon of the clarified butter with the chili powder.
9
Stir for about one minute; do not allow the butter to burn.
10
Add 1/2 cup of red wine.
11
Remove from heat and pour chili sauce into serving bowl.
12
Using a slotted spoon, remove lamb from marinade and drain lamb on paper towels.
13
Reserve marinade.
14
Place a large iron skillet over medium-high heat until very hot.
15
Add two tablespoons clarifed butter.
16
Add lamb and saute until lamb is seared on all sides.
17
Add marinade to pan and continue stirring until lamb is cooked through, about two to three minutes.
18
Season with salt, pepper and rosemary.
19
Allow liquid in pan to reduce slightly.
20
Serve lamb and pan juices in individual bowls, accompanied by chili dipping sauce and Injera, with which to scoop up the meat.

1343

kcal

Calories

117

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs loin lamb, boneless cut into 1/2 inch cubes, 1 red onion, minced, 1 jalapeno pepper, seeded and minced, 1 1/4 cups dry red wine, and more.

Yes, Tibs -- Ethiopian Lamb Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tibs -- Ethiopian Lamb Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions