Dinner · 30 min · ethiopian

Yebeg Tibs

If you like lamb leg, you’ll love this Ethiopian dinner — 30 minutes from craving to table. The macros do the talking: 40g protein, 10g carbs, and 34g fat in every 520-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

Ingredients

• 2 lb Lamb leg
• 1 Red onion
• 3 Jalapeños
• 2 Tomatoes
• 3 tbsp Niter kibbeh
• 1 tbsp Berbere
• 4 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Rosemary
• 1/4 cup Red wine

Steps

1. Cut the lamb into 1-inch cubes, pat dry, and season with salt and half the berbere.
2. Sear in smoking niter kibbeh in two batches, 2 minutes per batch, until browned but pink inside. Set aside.
3. Char the onion and jalapeños 3 minutes; add the garlic, ginger, rosemary, and remaining berbere for 1 minute.
4. Deglaze with the wine, add the tomatoes, and toss 2 minutes. Return the lamb for a final 1-minute toss.
5. Serve sizzling on injera. Lamb tibs are the celebration tibs — richer, sweeter, unforgettable.

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