Yebeg Tibs

Name: Yebeg Tibs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 600g lamb leg, cubed; 2 large onions, sliced; 3 jalapeño peppers, sliced; 2 tomatoes, chopped; 3 tbsp niter kibbeh; 2 sprigs fresh rosemary; 4 cloves garlic, sliced; 1 tsp black pepper; Salt to taste; Injera for serving

የበግ ጥብስ (yeh-BEG tibs)

Sautéed Lamb with Peppers

⏱ Prep Time 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 419 kcal

Tender cubes of lamb sautéed with rosemary, jalapeños, onions, and tomatoes in seasoned niter kibbeh, served sizzling hot.

Nutrition & Info

Protein 34.0g

Carbs 10.0g

Fat 27.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

large skillet or wok sharp knife cutting board

Presentation Guide

Vessel: clay serving dish

Garnishes: rosemary sprigs, sliced jalapeños

Accompaniments: injera, awaze sauce

Ingredients

600g lamb leg, cubed
2 large onions, sliced
3 jalapeño peppers, sliced
2 tomatoes, chopped
3 tbsp niter kibbeh
2 sprigs fresh rosemary
4 cloves garlic, sliced
1 tsp black pepper
Salt to taste
Injera for serving

Instructions

1
Heat niter kibbeh in a large skillet over high heat until very hot and shimmering across the surface.
2
Add lamb cubes in a single layer, sear without moving for three minutes until deeply browned on one side.
3
Add sliced onions, garlic, and rosemary, tossing everything together for four minutes until onions begin to soften.
4
Add jalapeños and tomatoes, season with salt and black pepper, and sauté for three more minutes on high heat.
5
The lamb should be tender but still have a slight pink center, and vegetables should retain some crunch.
6
Serve immediately on a sizzling platter or clay dish with injera on the side for scooping.

💡

Did You Know?

Tibs is the go-to celebratory dish in Ethiopia, and families often specify their preferred cut of meat when ordering at restaurants.

Chef's Notes

Equipment Tips

large skillet or wok
sharp knife
cutting board

Garnishing

rosemary sprigs, sliced jalapeños

Accompaniments

injera, awaze sauce

The Story Behind Yebeg Tibs

Yebeg tibs showcases Ethiopia's proud tradition of lamb cookery, rooted in the pastoral highland culture where sheep have been raised for thousands of years. The dish demonstrates the Ethiopian preference for quick, high-heat cooking that preserves the natural flavor of quality meat. Rosemary grows wild across the Ethiopian highlands and has been used in cooking since ancient times, giving this dish its distinctive aromatic character.

🕐 Traditionally enjoyed celebration meals and holidays 📜 Origins: Traditional Ethiopian

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