Lamb Tibs Recipe

Name: Sebseb Ethiopian Restaurant and Bars Lamb Tibs Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Ethiopian
Ingredients: 1 lb lamb leg or shoulder, trimmed and cut into 1/2-inch strips; 1 cup yellow onion, thinly sliced; 2 pieces jalapeño peppers, seeded and thinly sliced; 1 cup tomato, diced (or 1 cup cherry tomatoes halved); 3 pieces garlic cloves, minced; 1 tsp ginger, grated; 1 tbs berbere or paprika (see note); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground black pepper; 1 tsp salt; 1 tbs lemon juice or red wine vinegar; 2 tbs neutral oil (vegetable or canola); 1 tbs butter (optional, for finishing); 2 tbs fresh cilantro or parsley, chopped (optional)

Inspired by Sebseb Ethiopian Restaurant and Bar

Time40m

Serves3

Lamb strips sauteed with onions, jalapeno peppers, tomato, and spiced.

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Ingredients

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Main

1 lb lamb leg or shoulder, trimmed and cut into 1/2-inch strips

1 cup yellow onion, thinly sliced

2 pieces jalapeño peppers, seeded and thinly sliced

1 cup tomato, diced (or 1 cup cherry tomatoes halved)

Marinade / Seasoning

3 pieces Garlic cloves, minced

1 tsp Ginger, grated

1 tbs berbere or paprika (see note)

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp ground black pepper

1 tsp Celtic sea salt

1 tbs lemon juice or red wine vinegar

Cooking Fats & Finishing

2 tbs neutral oil (vegetable or canola)

1 tbs butter (optional, for finishing)

2 tbs fresh cilantro or parsley, chopped (optional)

Method

Marinade / Prep

Trim and cut

Trim excess fat and silver skin from the lamb. Cut the lamb into 1/2-inch wide strips against the grain so they stay tender when cooked.

In a mixing bowl combine minced garlic, grated ginger, berbere or paprika, ground cumin, ground coriander, black pepper, salt, and lemon juice or red wine vinegar. Stir into a paste.

Add the lamb strips to the bowl and toss thoroughly to coat. Let marinate at room temperature for 20–30 minutes or refrigerate for up to 2 hours for deeper flavor. Remove from refrigerator 20 minutes before cooking if chilled.

Prepare the vegetables: thinly slice the onion, seed and thinly slice the jalapeños, and dice the tomato.

Cooking

Heat pan

Place a large heavy skillet or cast-iron pan over medium-high heat. Add 2 tablespoons neutral oil and heat until shimmering but not smoking (about 1–2 minutes).

Add the marinated lamb in a single layer (work in batches if needed to avoid crowding). Let the first side sear undisturbed for 1–2 minutes until browned, then stir and cook another 1–2 minutes until mostly browned but still slightly pink inside. Remove browned lamb to a plate and keep warm.

If the pan looks dry, add a little more oil (about 1 teaspoon). Reduce heat to medium. Add the sliced onion and jalapeños to the pan and cook, stirring occasionally, 4–5 minutes until the onion softens and begins to brown at the edges.

Add the diced tomato and cook 2–3 minutes until the tomato begins to break down and release juices.

Return the seared lamb (and any accumulated juices) to the pan. Stir to combine and cook 1–2 minutes more so the flavors meld. Taste and adjust seasoning with a pinch more salt or pepper if needed.

If using, add 1 tablespoon butter and stir until melted into the sauce to give a glossy finish. Sprinkle chopped cilantro or parsley over the dish before serving.

To Serve

Serve immediately while hot. Lamb tibs are traditionally served with injera, rice, or flatbread and a simple salad or steamed greens.

Leftovers: cool to room temperature, refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or broth.