Ethiopian Alcha Lamb Tibs

• •1.5 lb Boneless lamb (leg or shoulder) (cut into 1-inch cubes)
• •2 piece Yellow onions (large, thinly sliced)
• •4 clove Garlic (minced)
• •1 inch Fresh ginger (grated)
• •3 tbsp Niter Kibbeh (Ethiopian clarified butter) (or unsalted butter/vegetable oil)
• •1 tbsp Ground turmeric
• •1 tsp Ground cumin
• •1 tsp Ground coriander
• •0.5 tsp Black pepper
• •1 tsp Salt (or to taste)
• •1 piece Green bell pepper (large, cored and thinly sliced)
• •0.5 cup Water or chicken broth
• •0.3 cup Fresh cilantro (chopped, for garnish)

Instructions

1. 1

   Pat the lamb cubes dry with paper towels. Season generously with ½ teaspoon of salt.

2. 2

   Heat 1 tablespoon of Niter Kibbeh (or butter/oil) in a large skillet or Dutch oven over medium-high heat. Add the lamb in a single layer, working in batches if necessary to avoid overcrowding, and sear until browned on all sides, about 5-7 minutes per batch. Remove the lamb from the skillet and set aside.

3. 3

   Reduce the heat to medium and add the remaining 2 tablespoons of Niter Kibbeh (or butter/oil) to the skillet. Add the sliced onions and sauté, stirring occasionally, until softened and translucent, about 8-10 minutes. If the pan gets too dry, add a splash of water.

4. 4

   Add the minced garlic and grated ginger to the onions. Cook for 1 minute until fragrant. Stir in the turmeric, cumin, coriander, and black pepper. Cook for another minute, stirring constantly, to toast the spices.

5. 5

   Return the seared lamb to the skillet with the onion and spice mixture. Add the sliced green bell pepper and the water or broth. Stir well to combine. Bring to a gentle simmer, then cover and cook for 5-7 minutes, allowing the flavors to meld and the lamb to become tender.

6. 6

   Taste and adjust salt as needed. Garnish with fresh chopped cilantro before serving.

Chef's Tips

• 💡For authentic flavor, try making your own Niter Kibbeh (Ethiopian spiced clarified butter). It's easy to make and adds incredible depth.
• 💡Serve Alcha Lamb Tibs traditionally with injera (Ethiopian flatbread) to scoop up the stew, or with rice, quinoa, or crusty bread.
• 💡If you prefer a little heat, you can add a thinly sliced jalapeño or a pinch of red pepper flakes along with the bell pepper.