Tibs Stew
A traditional Ethiopian stew made with tender lamb and a blend of aromatic spices.
Ingredients
- ●1 pound Lamb shouldercut into 1 1/2-inch cubes
- ●1 large Onionchopped
- ●3 cloves Garlicminced
- ●2 inches Gingergrated
- ●2 tablespoons Tomato paste
- ● Spices1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon cayenne pepper, salt, and black pepper
- ●1 cup Braised red cabbage
- ●2 teaspoons Ethiopian berbere spice mix
- ●2 tablespoons Red wine vinegar
- ●2 cups Water
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb cubes in batches until browned on all sides. Remove from pot and set aside.
- 3
Reduce heat to medium and cook the onion until softened, about 5 minutes.
- 4
Add the garlic, ginger, and spices. Cook, stirring constantly, for 1 minute.
- 5
Add the tomato paste and cook, stirring constantly, for 2 minutes.
- 6
Add the red cabbage and cook, stirring occasionally, until slightly caramelized, about 5 minutes.
- 7
Add the browned lamb, berbere spice mix, red wine vinegar, and water. Stir to combine.
- 8
Bring the stew to a boil, then cover and transfer to the oven.
- 9
Braise the stew for 2 1/2 hours, or until the lamb is tender.
- 10
Season with salt and black pepper to taste.
- 11
Serve hot over injera or with rice.