Recipe of the Day: Ethiopian Lamb Tibs

Enjoy this quick and flavorful Ethiopian Lamb Tibs recipe, a traditional favorite from the Skylight Hotel in Addis Ababa. This dish offers a spicy yet harmonious blend of flavors, perfect whether enjoyed hot or at room temperature.

To prepare, start by seasoning the boneless, cubed lamb with half of the salt. Heat olive or canola oil in a cast-iron skillet over medium heat, then cook the lamb for about eight minutes until it reaches your desired level of doneness. Transfer the cooked lamb to a plate to rest.

While the lamb rests, use the same skillet to cook the sliced onion, jalapeño pepper, grated ginger, fresh rosemary, and minced garlic with a tablespoon of butter or clarified butter. Stir frequently and cook for approximately two to three minutes.

Return the lamb to the pan, adding the remaining salt and diced tomato. Simmer the mixture, stirring occasionally, until the tomato softens, which should take around three to four minutes. Do not forget to stir the contents regularly.

Once the tomato has softened, stir in the water, give the mixture a final stir, and return the rested lamb to the pan. Toss everything together to ensure the meat is coated evenly and heated through. Serve immediately, ideally with traditional Ethiopian injera, a slightly sour, spongy flatbread made from fermented teff flour. If injera is unavailable, a flat roti can serve as a suitable substitute.