Ye'beg Tibs (Lamb Stew) with Injera

Heat the Niter Kibbeh (or ghee/oil) in a large pot or Dutch oven over medium heat.

Add the lamb cubes to the pot and brown on all sides. Remove the lamb from the pot and set aside.

Add the chopped onions to the pot and cook until softened and translucent, about 5-7 minutes.

Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.

Stir in the tomato paste and cook for 1 minute.

Add the berbere spice blend to the pot and stir well to coat the onions and spices. Cook for another minute to toast the spices.

Return the browned lamb to the pot.

Pour in the beef broth or water, making sure the lamb is covered. Bring to a boil.

Reduce the heat to low, cover the pot, and simmer for 1.5 hours, or until the lamb is very tender.

Season with salt and pepper to taste. Add more berbere if desired, to adjust to taste. If the stew is too thin, simmer uncovered for the last 15-20 minutes to reduce the liquid to your desired consistency.

Serve hot with injera.