Lamb Tibs is one of the commonly included entrees in the world-famous Ethiopian Feast.
Lamb Tibs Recipe-
- 2 lbs. boneless lamb loin, chopped into ½” cubes
- 1 tsp. berbere seasoning (an absolute must ingredient, for authentic results)
- 1 large red onion, chopped very fine
- 2 large jalapeno peppers, seeded and minced
- 1 large green bell pepper, seeded and rough chopped
- 1/1/2 cup dry red wine
- 1-1/2 cups melted butter
- ¾ tsp. turmeric
- 2 large garlic cloves crushed
- 4 green cardamom pods, crushed
- 2 tbsp. dark chili powder
- Freshly ground coarse sea salt and black peppercorns, to taste
- 2 tbsp. fresh rosemary, chopped fine
- In a large mixing bowl, combine the jalapeno and the lamb chunks, then add half of the wine and mix together well, then cover the bowl and refrigerate for at least 2 hours—3 is even better.
- Now make your clarified butter by combine the melted butter, cardamom, garlic and turmeric in a saucepan, and bringing it all to a rolling boil.
- As the mixture boils, skim off any impurities which rise to the surface.
- When all impurities are done rising and skimmed off, pour the contents through a sieve held over a bowl, to remove any solids, which you will discard. What remains in the strained bowl is your clarified butter.
- Combine on tablespoon of your clarified butter in a small saucepan over low heat, with the dark chili powder and berbere seasoning. Cook for about one minute, stirring, taking care your butter does not burn.
- Now add into the saucepan the remaining dry red wine. Stir well to combine, and now you have your chili sauce made. Remove the pan from the heat and pour the sauce into a serving bowl.
- Take the marinating lamb out of the refrigerator, and, using a slotted spoon, remove the lamb chunks from marinade and place them on a bed of paper towels to drain, and pat them dry on top with more paper towels. Keep the marinade left in the bowl, and set aside for a moment.
- Using a very large skillet (cast-iron is best) over medium-high heat, add in two tablespoons of your clarified butter, and let the butter get real hot.
- Toss the marinated lamb chunks into the pan, along with the rough chopped green bell pepper, and sauté until the peppers are tender and the meat is seared and browned on all sides.
- Next, add the reserved marinade into the skillet and continue cooking, stirring often, until the lamb is cooked through—about 3 minutes should do the trick.
- Season to taste with salt, pepper and rosemary, then reduce heat to where your Tibs are cooking at just a lively simmer, and cook until the liquid in the pan is reduced and thickened nicely.
- Serve immediately with freshly cooked rice, while still hot, with the remaining juices in the pan drizzled over the Lamb Tibs.
Contact us and/or Join Our Mailing List
(We respect your privacy. Subscribers’ info are not shared with anyone. EVER)