Beg Tibs (Lamb Tibs)

Ingredients

• 2 lbs Lamb leg, cubed into 1-inch pieces
• 4 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter)
• 2 medium Red onions, thinly sliced
• 2 tablespoons Garlic, minced
• 1 tablespoon Fresh ginger, minced
• 2 tablespoons Berbere spice blend
• 3 whole Green chilies (Jalapeños), deseeded and sliced
• 2 medium Roma tomatoes, diced
• 2 sprigs Fresh rosemary sprigs
• 0.25 cup Dry red wine or beef broth(optional)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1

   Heat a large heavy-bottomed skillet or wok over medium-high heat and add the cubed lamb in a single layer to sear.

2. 2

   Cook the lamb until the moisture has evaporated and the meat is browned on all sides, then remove the meat and set aside.

3. 3

   In the same pan, melt the Niter Kibbeh and add the sliced onions, sautéing until they become translucent and slightly caramelized.

4. 4

   Stir in the minced garlic, ginger, and Berbere spice, cooking for 2 minutes until the spices are fragrant and well-incorporated.

5. 5

   Return the browned lamb to the skillet and add the diced tomatoes and rosemary sprigs, stirring to coat the meat in the spice mixture.

6. 6

   Deglaze the pan with the red wine or broth, scraping up any browned bits from the bottom, and simmer for 5-7 minutes until the liquid reduces.

7. 7

   Add the sliced green chilies and cook for an additional 2 minutes so they soften slightly but retain their vibrant color.

8. 8

   Season with salt and pepper to taste, remove the rosemary sprigs, and serve immediately with fresh Injera bread.