Ethiopian Tibs – Pan-Fried Lamb with Rosemary and Jalapeño

⏱ 35 min · Serves 4

Tibs is Ethiopia's beloved sizzling pan-fry, and this version is punchy, aromatic, and deeply satisfying. Tender cubes of lamb are seared over high heat with fresh rosemary, fiery jalapeño, and niter kibbeh (spiced clarified butter) until caramelised at the edges and fragrant to the core. Serve with injera or flatbread to scoop up every last drop.

Per serving: 498 kcal · 38.0g protein · 8.0g carbs · 34.0g fat

Ingredients

• 700g boneless lamb shoulder, cut into 2cm cubes
• 3 tbsp niter kibbeh or unsalted butter
• 1 large red onion, roughly chopped
• 4 garlic cloves, thinly sliced
• 2 jalapeños, sliced into rounds (seeds in for heat)
• 2 sprigs fresh rosemary, leaves picked and roughly chopped
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp ground black pepper
• ½ tsp ground cardamom
• 1 tbsp tomato paste
• 2 tsp Worcestershire sauce
• Salt to taste
• Juice of half a lemon
• Small handful fresh parsley, chopped, to serve
• Injera or warm flatbread, to serve

Method

1. Pat the lamb cubes dry with kitchen paper and season generously with salt and black pepper.
2. Heat a large heavy-bottomed skillet or cast-iron pan over very high heat until smoking. Add half the niter kibbeh and sear the lamb in a single layer (in batches if needed) for 2–3 minutes per side until deeply browned. Remove and set aside.
3. Reduce heat to medium-high. Add the remaining niter kibbeh to the pan, then add the red onion. Cook for 4–5 minutes, stirring occasionally, until softened and lightly charred at the edges.
4. Add the garlic, jalapeño slices, and rosemary. Stir-fry for 1–2 minutes until fragrant.
5. Stir in the cumin, paprika, cardamom, and tomato paste. Cook for 1 minute, letting the paste caramelise slightly.
6. Return the seared lamb to the pan. Add the Worcestershire sauce and toss everything together over high heat for 2–3 minutes until the lamb is cooked through but still slightly pink inside and everything is glazed and sizzling.
7. Squeeze over the lemon juice, taste and adjust seasoning. Scatter with fresh parsley and serve immediately straight from the pan with injera or flatbread.