Sep 02 2026
Restaurants›Enssaro Ethiopian Restaurant›Ye Beg Tibs Recipe

Ye Beg Tibs Recipe

Inspired by Enssaro Ethiopian Restaurant
Time40m
Serves4

Tender lamb sautéed with hot peppers, onions, garlic, and Ethiopian spices.

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Ingredients

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Lamb Tibs

Aromatics & Vegetables

Finishing & Serving

Method

Lamb Tibs

  1. 1

    Season lamb

    Pat the lamb cubes dry with paper towels. In a bowl, toss the lamb with kosher salt, black pepper, and 1 tablespoon berebere until evenly coated. Let rest 10 minutes while you prepare other ingredients.

  2. 2

    Sear lamb

    Heat a large heavy skillet or cast-iron pan over medium-high heat until shimmering. Add the neutral oil and 1 tablespoon niter kibbeh. When hot, add lamb in a single layer (work in batches if needed). Sear without moving 2–3 minutes until a deep brown crust forms, then stir and sear another 1–2 minutes. Transfer browned lamb to a plate and keep warm.

Aromatics & Vegetables

  1. 3

    Softening onions

    Reduce heat to medium. Add remaining 2 tablespoons niter kibbeh to the pan. Add the sliced onion and a pinch of salt. Sauté, stirring occasionally, 6–8 minutes until the onion is soft and beginning to caramelize.

  2. 4

    Add garlic, ginger and chilies

    Add the minced garlic, minced ginger, and sliced hot chilies to the onions. Cook 1–2 minutes until fragrant, stirring constantly to prevent burning.

  3. 5

    Add tomato (optional)

    If using tomato, add the diced tomato now and cook 2–3 minutes until softened and juices begin to release.

Finish & Serve

  1. 6

    Combine and simmer

    Return the seared lamb and any accumulated juices to the pan. Add the remaining 1 tablespoon berebere (if you want more heat/complexity), the awaze or pepper paste, and 2 tablespoons water or beef broth. Stir to combine, scraping browned bits from the bottom of the pan. Reduce heat to medium-low and simmer gently 4–6 minutes so flavors meld and lamb finishes cooking (internal temp ~145–160°F depending on desired doneness).

  2. 7

    Adjust seasoning

    Taste and adjust with more salt, pepper, or berbere if needed. Stir in the lemon juice to brighten the dish.

  3. 8

    Garnish and serve

    Sprinkle chopped cilantro or parsley over the tibs. Serve immediately on injera or steamed rice, spooning the pan juices over the top.

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