Ye'beg Tibs (Lamb Stew) with Injera

A flavorful and tender lamb stew cooked with aromatic onions, garlic, ginger, and the distinctive spice blend of berbere. Served traditionally with injera, a spongy flatbread, for a truly authentic Ethiopian experience.

Prep Time

20 minutes

Total Time

1 hour 50 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

1 item

Cost

£5.11/serving

Season:

☀️ Summer

Meal Type:

Dinner•Bread

Cuisine:

Asian

Main Ingredient:

Lamb

Ingredients

Servings

1.5lbsLamb shoulder or leg(cut into 1-inch cubes)

£9.00

2mediumYellow onion(chopped)

£0.80

6clovesGarlic(minced)

£0.40

2tablespoonsGinger(grated)

£0.30

2tablespoonsBerbere spice blend(adjust to your spice preference)

£1.50

3tablespoonsNiter Kibbeh (Spiced clarified butter)(substitute with regular ghee or vegetable oil)

£3.00

2tablespoonsTomato paste

£0.30

4cupsBeef broth or Water(enough to cover the lamb)

£1.00

to tasteSalt

£0.05

to tasteBlack Pepper

£0.10

as neededInjera(for serving)

£4.00

Total Cost

£20.45

£5.11 per serving

Instructions

1.
Heat the Niter Kibbeh (or ghee/oil) in a large pot or Dutch oven over medium heat.
2.
Add the lamb cubes to the pot and brown on all sides. Remove the lamb from the pot and set aside.
3.
Add the chopped onions to the pot and cook until softened and translucent, about 5-7 minutes.
4.
Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
5.
Stir in the tomato paste and cook for 1 minute.
6.
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.
7.
Return the browned lamb to the pot.
8.
Pour in the beef broth or water, making sure the lamb is covered. Bring to a boil.
9.
Reduce the heat to low, cover the pot, and simmer for 1.5 hours, or until the lamb is very tender.
10.
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.
11.
Serve hot with injera.

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My Notes

Nutrition Information

Nutrition per serving (400g)

750 kcal / 3138 kJ

Carbs

35g

13% of RDA

Fat

45g

64% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

Adjust the amount of berbere spice to your desired level of heat. Start with less and add more as needed.

Niter Kibbeh adds a unique flavor, but if you can't find it, ghee or vegetable oil will work as a substitute. You can find recipes to make Niter Kibbeh online.

If you prefer a thicker stew, you can add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) towards the end of the cooking time.

The stew tastes even better the next day, as the flavors have time to meld together.

Cooking Equipment

Large Pot or Dutch Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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