📝 About This Recipe
Lega Beg Tibs is a celebrated Ethiopian delicacy featuring tender, 'mild' (Lega) lamb cubes seared to perfection in a symphony of clarified butter and aromatic spices. Unlike its spicier cousins, this version focuses on the natural sweetness of high-quality lamb, accented by the warmth of ginger, garlic, and the signature kick of fresh green chilies. It is a dish that embodies the communal spirit of Ethiopian dining, offering a rich, savory experience that is traditionally enjoyed by hand with soft, tangy injera.
🥗 Ingredients
The Meat
- 1.5 pounds Lamb shoulder or leg (trimmed of excess fat and cut into 1-inch cubes)
- 1 tablespoon Lemon juice (to brighten the meat)
Aromatics and Base
- 4 tablespoons Niter Kibbeh (Ethiopian Spiced Clarified Butter) (can substitute with ghee if unavailable)
- 2 medium Red onion (thinly sliced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (finely grated)
- 2-3 pieces Jalapeño or Serrano peppers (de-seeded and sliced into rounds or strips)
- 1 large Roma tomato (seeded and diced)
Spices and Finishing
- 1/2 teaspoon Mekelesha (Ethiopian Finishing Spice) (optional, for depth)
- 1 teaspoon Kosher salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 sprigs Rosemary (fresh)
- 2 tablespoons Tej (Ethiopian Honey Wine) or Dry White Wine (for deglazing)
👨🍳 Instructions
-
1
Pat the lamb cubes dry with paper towels. This is crucial for achieving a proper sear rather than steaming the meat. Toss the meat with lemon juice and a pinch of salt, then let it sit for 10 minutes.
-
2
Heat a large, heavy-bottomed skillet or a traditional Ethiopian 'dist' over medium-high heat. Add the lamb cubes to the dry pan in a single layer.
-
3
Sear the lamb for 5-6 minutes, stirring occasionally, until the liquid released by the meat has evaporated and the edges begin to brown beautifully.
-
4
Add the Niter Kibbeh to the pan. Once it melts and begins to foam slightly, add the sliced red onions.
-
5
Sauté the onions with the lamb for 4-5 minutes until the onions become translucent and soft, absorbing the flavor of the spiced butter.
-
6
Stir in the minced garlic and grated ginger. Cook for about 1-2 minutes until fragrant, being careful not to burn the garlic.
-
7
Add the diced tomatoes and the fresh rosemary sprigs. The tomatoes will break down slightly, creating a light, silky coating for the meat.
-
8
Pour in the Tej or white wine to deglaze the pan, scraping up any flavorful browned bits (fond) from the bottom.
-
9
Add the sliced green chilies. Continue to sauté for another 2-3 minutes. You want the peppers to be bright green and slightly softened but still holding their shape.
-
10
Season with salt, black pepper, and the Mekelesha spice if using. Give everything a final, vigorous toss to ensure the lamb is perfectly coated.
-
11
Remove the rosemary sprigs before serving. The meat should be tender, juicy, and glistening with the spiced butter.
-
12
Transfer immediately to a warm platter and serve hot.
💡 Chef's Tips
Use high-quality Niter Kibbeh as it provides the soul of the dish; if you can't find it, infuse ghee with cardamom, cinnamon, and cloves. Do not overcrowd the pan; if making a double batch, sear the meat in portions to maintain high heat. Lega Tibs is meant to be 'mild' in terms of berbere heat, but you can adjust the number of fresh chilies to suit your spice preference. If the meat feels too dry during cooking, add a splash of water or more Niter Kibbeh to keep it succulent. Always slice your onions thinly so they melt into the sauce rather than remaining chunky.
🍽️ Serving Suggestions
Serve on a large piece of Injera (Ethiopian flatbread) which acts as both your plate and your utensil. Pair with a side of 'Gomen' (braised collard greens) for a balanced, nutritious meal. Include a small mound of 'Awaze' (spicy chili paste) on the side for those who want an extra kick. A glass of chilled Tej (honey wine) or a light, crisp lager complements the rich, buttery flavors perfectly. Offer a fresh tomato and onion salad (Kachumbari style) to provide a cooling contrast to the warm meat.