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    You are in: Home / Recipes / Tibs -- Ethiopian Lamb Stew Recipe
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    Tibs -- Ethiopian Lamb Stew

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    Chef Kate's Note:

    This recipe is from Marcus Samuelsson, the Ethiopian born, Swedish raised chef of Aquavit in Manhattan. He learned it from the chef at Meskerem, a wonderful Ethiopian restaurant in New York. It should be eaten with Injera, the Ethiopian flat bread which is soft and slightly sour and adds a wonderful touch to the dish. Pita bread or soft tortillas are the right texture, but the flavor isn't there. If there's an Ethiopian restaurant nearby, you may be able to buy some. If you can get Tef (the fermented grain that gives Injera its special taste), you can make your own. There's a recipe posted. Add one to two hours of refrigeration time to the cooking time. You'll have some of the clarified seasoned butter left over, but you'll find a use for it, I promise.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium mixing bowl, combine lamb, onion and jalepeno.
    2. 2
      Add 3/4 cup of red wine and mix well.
    3. 3
      Cover and refrigerate for one to two hours.
    4. 4
      In a small saucepan, combine butter, turmeric, garlic and cardamom.
    5. 5
      Bring to a boil.
    6. 6
      With a skimmer or large spoon, remove any impurities which come to the surface.
    7. 7
      Carefully pour only the clarified butter into a clean container, discarding the rest.
    8. 8
      In a small saucepan over low heat, combine one tablespoon of the clarified butter with the chili powder.
    9. 9
      Stir for about one minute; do not allow the butter to burn.
    10. 10
      Add 1/2 cup of red wine.
    11. 11
      Remove from heat and pour chili sauce into serving bowl.
    12. 12
      Using a slotted spoon, remove lamb from marinade and drain lamb on paper towels.
    13. 13
      Reserve marinade.
    14. 14
      Place a large iron skillet over medium-high heat until very hot.
    15. 15
      Add two tablespoons clarifed butter.
    16. 16
      Add lamb and saute until lamb is seared on all sides.
    17. 17
      Add marinade to pan and continue stirring until lamb is cooked through, about two to three minutes.
    18. 18
      Season with salt, pepper and rosemary.
    19. 19
      Allow liquid in pan to reduce slightly.
    20. 20
      Serve lamb and pan juices in individual bowls, accompanied by chili dipping sauce and Injera, with which to scoop up the meat.

    Browse Our Top Lamb/Sheep Recipes

    Ratings & Reviews:

    • on May 17, 2008

      15

      just not the real thing...

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 10, 2006

      15

      This cannot possibly be the Tibs recipe from Meskerem. I have eaten at that restaurant and this is just not even close. Even though I used all authentic and fresh ingredients including fresh spices and it was not horrible but it did not reflect ethiopian cuisine. Also usually this dish has more of a sauce. This was moist but did not really have a gravy.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 24, 2006

      15

      I have to say, unfortunately I did not like this recipe at all. That does not mean its not good, its just not the way I would like to use my lamb. I would have to suggest for others to really think about your tastes before you try this recipe. Anywho i end up adding more ingredients (like rosemary) and using it as meat for tacos and disregarded the dipping sauce. It was actually very good. foodmama

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Tibs -- Ethiopian Lamb Stew

    Serving Size: 1 (422 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1405.1
     
    Calories from Fat 1172
    83%
    Total Fat 130.2 g
    200%
    Saturated Fat 70.6 g
    353%
    Cholesterol 351.1 mg
    117%
    Sodium 206.9 mg
    8%
    Total Carbohydrate 7.6 g
    2%
    Dietary Fiber 2.2 g
    8%
    Sugars 2.1 g
    8%
    Protein 38.8 g
    77%

    The following items or measurements are not included:

    cardamom pods

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