Tender cubes of lamb sautéed with rosemary, jalapeños, onions, and tomatoes in seasoned niter kibbeh, served sizzling hot.
Ingredients
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600g lamb leg, cubed
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2 large onions, sliced
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3 jalapeño peppers, sliced
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2 tomatoes, chopped
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3 tbsp niter kibbeh
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2 sprigs fresh rosemary
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4 cloves garlic, sliced
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1 tsp black pepper
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Salt to taste
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Injera for serving
Instructions
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1
Heat niter kibbeh in a large skillet over high heat until very hot and shimmering across the surface.
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2
Add lamb cubes in a single layer, sear without moving for three minutes until deeply browned on one side.
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3
Add sliced onions, garlic, and rosemary, tossing everything together for four minutes until onions begin to soften.
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4
Add jalapeños and tomatoes, season with salt and black pepper, and sauté for three more minutes on high heat.
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5
The lamb should be tender but still have a slight pink center, and vegetables should retain some crunch.
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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.