dinner · gluten-free
Ethiopian lamb tibs
Lamb pieces marinated with garlic, rosemary and cardamom, seared quickly with onion, jalapeño and spiced butter until juicy, served with injera or rice.
- Time
- 40min
- Steps
- 4
Ingredients
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Allergens
Contains milk.
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Shopping list
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Equipment
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Method
-
1
Toss the lamb with garlic, rosemary, cardamom, berbere and salt. Rest 20 minutes.
-
2
Sear the lamb in hot oil in batches until browned. Remove.
-
3
Cook the onion and jalapeño until just soft, add the tomato, then the lamb and spiced butter and toss 2 minutes.
-
4
Serve with injera and a spicy dipping sauce of berbere stirred into a little oil.
