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Loading...This classic Ethiopian lamb stew, often called tibs wat, showcases tender cubes of lamb simmered slowly with onion, garlic, tomato, and the iconic berbere spice blend. Served atop traditional spongy flatbread, it delivers a rich, deeply spiced, and slightly fiery flavor that is the heart of Ethiopian home cooking.
Prep Time20 mins
Cook Time40 mins
Total Time60 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 28 gFat
- 11 gSaturated Fat
- 14 gCarbs
- 4 gFiber
- 6 gSugar
- 38 gProtein
- 620 mgSodium
- 750 mgPotassium
- 85 mgCalcium
- 6 mgIron
- 22 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the lamb and marinade
- 1.5 lb boneless lamb shoulder, trimmed and cut into 1-inch cubes
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp niter kibbeh (Ethiopian spiced clarified butter) or clarified butter
- 1 tbsp berbere spice blend
For the stew base
- 2 tbsp niter kibbeh or clarified butter
- 1 large yellow onion, finely chopped (about 1.5 cups)
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp berbere spice blend
- 1 tsp ground Ethiopian cardamom or regular cardamom
- 1/2 tsp ground fenugreek
- 2 medium Roma tomatoes, finely diced (about 1 cup)
- 1/2 cup water or low-sodium beef broth
For finishing and garnish
- 2 fresh green jalapeños or mitmita chilies, sliced into rounds
- 2 cups collard greens or Swiss chard, ribs removed and chopped
- 1 tsp fresh lemon juice
- Sea salt, to taste
- Fresh cilantro, chopped, for garnish
Directions
- Pat the lamb cubes dry with paper towels, then season evenly with salt, black pepper, 1 tbsp niter kibbeh, and 1 tbsp berbere. Toss well and let sit at room temperature for 15 minutes while you prep the vegetables.
- Heat 2 tbsp niter kibbeh in a heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the chopped onion and cook, stirring frequently, for 7 to 9 minutes until softened and lightly golden at the edges.
- Stir in the minced garlic, grated ginger, 2 tbsp berbere, cardamom, and fenugreek. Cook for 1 to 2 minutes, stirring constantly, until the spices darken slightly and become fragrant, taking care not to burn them.
- Add the marinated lamb cubes to the pot in a single layer. Increase the heat to medium-high and sear for 3 to 4 minutes, turning once, until the lamb is browned on all sides.
- Pour in the diced tomatoes and 1/2 cup water or broth. Bring to a gentle simmer, then cover, reduce the heat to low, and cook for 20 to 25 minutes, stirring occasionally, until the lamb is fork-tender and the sauce has thickened into a rich, glossy gravy.
- Stir in the sliced green chilies and chopped collard greens. Cook uncovered for another 4 to 5 minutes until the greens wilt and soften and the sauce coats the back of a spoon.
- Remove from the heat, stir in the lemon juice, and adjust salt to taste. Let the stew rest, covered, for 5 minutes to allow the flavors to meld.
- Garnish with chopped cilantro and serve hot in shallow bowls, traditionally alongside spongy flatbread for scooping up the stew and its vibrant sauce.
Cook’s Notes
- Berbere is the soul of this stew; if you can find an authentic Ethiopian blend, use it. Otherwise, substitute a mix of smoked paprika, cayenne, coriander, fenugreek, and a pinch of cinnamon and cloves.
- Niter kibbeh is clarified butter infused with Ethiopian spices; substitute with regular clarified butter or ghee plus a pinch each of cardamom, nutmeg, and fenugreek.
- For a more traditional and smoky flavor, briefly char the green chilies over an open flame before slicing them in.
- The stew tastes even better the next day once the spices have fully penetrated the lamb; store covered in the refrigerator for up to 3 days.
- Serve with injera or any soft, slightly sour flatbread, and pair with a simple side of cooked lentils or a fresh tomato-cucumber salad for a complete Ethiopian meal.
