Lamb Tibs Recipe

Prepare and marinate lamb

Pat the lamb pieces dry with paper towels. In a medium bowl combine yogurt, lemon juice, 2 tbs vegetable oil, minced garlic (4 tsp), grated ginger (2 tsp), berbere (2 tsp), ground cumin (1 tsp), kosher salt (1.5 tsp) and black pepper (1/2 tsp). Add the lamb, toss until evenly coated, cover and refrigerate for at least 30 minutes and up to 4 hours (longer for deeper flavor).

Prep vegetables

While lamb marinates, slice the onion thinly, cut the bell peppers into 1/2-inch strips and slice the jalapeño if using. Mince the additional 2 tsp garlic and finely julienne the 1 tsp ginger for cooking.

Brown the lamb

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tbs oil. Remove lamb from the marinade, letting excess drip back into the bowl (reserve marinade). Working in a single layer (cook in two batches if necessary), add lamb pieces to the hot pan and sear without moving for 2–3 minutes until deeply browned, then stir and brown another 1–2 minutes so pieces are nicely caramelized but not fully cooked through. Transfer browned lamb to a plate and keep warm.

Sauté vegetables and aromatics

Reduce heat to medium and add the remaining 1 tbs oil to the pan. Add the sliced onion and a pinch of salt and cook 4–6 minutes until soft and beginning to brown. Add the bell peppers and jalapeño, cook 3–4 minutes until peppers start to soften. Stir in the minced garlic (2 tsp) and julienned ginger (1 tsp) and cook 30–45 seconds until fragrant.

Build the sauce and finish cooking

Stir in the tomato paste (1 tbs) and cook 1 minute. Add the reserved marinade, the stock (1/2 cup), soy sauce (1 tsp), and honey (1 tsp). Scrape up any browned bits from the pan with a wooden spoon. Return the lamb and any accumulated juices to the pan. Bring to a simmer, reduce heat to medium-low, cover and cook 6–8 minutes until lamb is cooked through and sauce has thickened slightly. If sauce is too thin, simmer uncovered 1–2 minutes to reduce. Taste and adjust salt and pepper; if desired add 1/2 tsp extra berbere for more heat and depth.

Stir in the chopped cilantro or parsley (2 tbs) just before removing from heat. Transfer lamb tibs to a serving platter. Serve hot with lemon wedges and injera, flatbread or steamed rice on the side. Squeeze lemon over the lamb just before eating.