Tibs Wet

Cubed lamb sautéed with rosemary and berbere.

Ingredients

• 800 g Lamb
• 2 Onions
• 2 tbsp Berbere spice blend
• 4 tbsp Spiced clarified butter
• 3 sprigs Rosemary
• 3 Green chilies
• 5 cloves Garlic
• 2 Tomatoes
• 2 tsp Salt

Method

1. Cube the lamb — Cut into bite-sized pieces and pat dry.
2. Get the pan hot — Heat the spiced butter until it shimmers.
3. Sear hard — Add the lamb in one layer and leave it undisturbed 3 minutes to brown.
4. Add aromatics — Add the onion, garlic, rosemary, chili and tomato.
5. Season — Sprinkle in berbere and salt and toss 3 minutes more.
6. Tibs is ready — Serve sizzling on a clay plate with injera.

More Ethiopia recipes

• Doro Wat
• Injera
• Misir Wat
• Kitfo
• Shiro Wat
• Tibs