Transport yourself to the vibrant culinary heart of Ethiopia with this authentic Lamb Tibs recipe. This flavorful dish, a staple of Ethiopian cuisine, features tender, succulent lamb cubes simmered in a rich and spicy berbere-infused sauce. The aromatic blend of spices, including ginger, garlic, and a generous helping of fiery berbere, creates a complex and unforgettable taste experience that will tantalize your taste buds. Beyond the incredible flavor, Lamb Tibs offers a satisfyingly hearty meal perfect for sharing with family and friends.
Imagine the rich aroma filling your kitchen as the lamb simmers to perfection. This recipe guides you through each step, ensuring you recreate this classic Ethiopian dish with ease. From preparing the essential berbere spice blend to mastering the perfect balance of flavors, we'll equip you with the knowledge to bring the warmth and vibrancy of Ethiopian cooking into your own home. Ready to embark on this culinary adventure? Let's get started!
Tools Needed
- Knife
- Cutting Board
- Large Bowl
- Cast Iron Pan
- Pot
Ingredients
- Lamb Shank (cubed, 1-2 inches)
- Onions
- Garlic: 6-7 cloves
- Rosemary
- Cardamom
- Kosher Salt
- Fresh Black Pepper
- Olive Oil: a little
- Clarified Butter (with 8-10 spices: cardamom, black pepper, black cumin, white cumin, fresh ginger, fresh garlic, onion, kosaret, wild basil)
- Red Wine: a little
- Water
- Jalapeno Peppers
- Berbere Spice
- Ginger
- Injera Bread
Step-by-Step Instructions
Step 1. Marinate and Brown
- Chop onions and garlic. Reserve some for the marination and some for later use.
- In a large bowl, combine cubed lamb, chopped onions, garlic, rosemary, cardamom, salt, pepper, a little olive oil, and clarified butter. Mix well. Ideally, marinate for 24 hours, but 20 minutes is also fine.
- In a hot cast iron pan, brown the lamb bones until smoky. No oil or butter needed.
- Add the marinated lamb to the pot with the browned bones. Add a tiny bit more clarified butter.
Step 2. Cook and Finish
- Add chopped onions, jalapeno peppers, rosemary, and a splash of white wine and butter during the last 1-2 minutes of cooking.
Step 3. Prepare Sauces
- Combine Berbere spice, a tiny bit of garlic and ginger paste, salt, a splash of red wine, and water to create a paste.
- Roughly chop jalapenos, add tomatoes (1-2), olive oil, and salt. Blend until chunky.
Step 4. Serve
- Serve the lamb tips hot with injera bread, Awazi sauce, and Makina sauce.
Read more: Ethiopian Butternut Squash Stew Recipe: A Vegan Delight
Tips
- Use lamb with some fat for better flavor.
- Don't overcook the onions; leave them slightly crunchy.
- Adjust the spice level of the Makina sauce to your preference.
- Refrigerate Awazi and Makina sauces for up to a month.
Nutrition
- Calories: 600-800
- Fat: 40-60g
- Carbs: 15-25g
- Protein: 40-50g
FAQs
1. Can I substitute the lamb with another meat?
While lamb is traditional, you can substitute with beef, chicken, or even a vegetarian option using firm tofu or mushrooms. Adjust cooking time accordingly.
2. Where can I buy Berbere spice?
Berbere is readily available online or in many international grocery stores. If you can't find it, you can make your own using a recipe readily found online, though the store-bought version will usually be the more consistent choice.
So there you have it – your very own authentic Ethiopian Lamb Tibs, ready to transport you to the heart of Ethiopia with every delicious bite. Enjoy the rich flavors and the satisfying warmth of this traditional dish, perfect for sharing with loved ones. Now, go forth and impress your family and friends with your newfound culinary skills!