📝 About This Recipe
A celebrated centerpiece of Ethiopian festive dining, Zilzil Beg Tibs features tender, long-cut strips of lamb seared to perfection until they develop a beautiful crust. This dish is characterized by the aromatic depth of Niter Kibbeh (spiced clarified butter) and the unmistakable warmth of Berbere spice, balanced by the freshness of rosemary and green chilies. It is a sensory journey that combines a smoky char with a succulent interior, representing the very best of Ethiopian sautéed meat traditions.
🥗 Ingredients
The Lamb
- 2 pounds Lamb leg or shoulder (trimmed of excess fat and cut into 4-inch long, 1/2-inch thick strips)
- 1 tablespoon Lemon juice (to tenderize and clean the meat)
- 1 teaspoon Salt (plus more to taste)
Aromatics and Sauté
- 4 tablespoons Niter Kibbeh (Ethiopian Spiced Butter) (can substitute with Ghee if unavailable)
- 1 large Red onion (thinly sliced lengthwise)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
- 3 sprigs Rosemary (fresh needles only, roughly chopped)
- 2-3 pieces Jalapeño or Anaheim peppers (deseeded and sliced into long strips)
Spices and Finishing
- 1-2 tablespoons Berbere spice blend (adjust based on heat preference)
- 1/2 teaspoon Mekelesha (Ethiopian Finishing Spice) (optional; a blend of cardamom, cloves, and cinnamon)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Dry red wine or beef broth (for deglazing)
👨🍳 Instructions
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1
Pat the lamb strips thoroughly dry with paper towels. Toss them in a bowl with the lemon juice and a pinch of salt, then let them sit at room temperature for 15 minutes.
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2
Heat a large, heavy-bottomed cast-iron skillet or a traditional clay 'mitad' over medium-high heat until it begins to shimmer.
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3
Add the lamb strips to the dry skillet in a single layer. Do not crowd the pan; work in batches if necessary. Sear the meat for 3-4 minutes until the liquid evaporates and the edges turn crisp and brown.
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4
Once the lamb is browned, add 2 tablespoons of the Niter Kibbeh to the pan, swirling to coat the meat.
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5
Add the sliced red onions to the pan. Sauté for 5 minutes until the onions are translucent and starting to caramelize at the edges.
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6
Lower the heat to medium and stir in the minced garlic, grated ginger, and chopped rosemary. Cook for 2 minutes until the aromatics are fragrant.
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7
Sprinkle the Berbere spice over the mixture. Stir constantly for 1-2 minutes to toast the spices without burning them, ensuring the lamb is well-coated.
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8
Deglaze the pan with the red wine or beef broth, scraping the bottom to release the flavorful 'fond' (browned bits).
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9
Add the remaining 2 tablespoons of Niter Kibbeh and the sliced green peppers. Toss well for 2-3 minutes until the peppers are bright green but still have a slight crunch.
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10
Season with the Mekelesha (if using), black pepper, and additional salt to taste.
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11
Continue to sauté for another 2 minutes until the sauce has thickened and glazes the long strips of lamb beautifully.
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12
Remove from heat immediately to prevent the lamb from toughening. The meat should be tender with a smoky, spicy exterior.
💡 Chef's Tips
For the most authentic texture, ensure your skillet is smoking hot before adding the meat; this creates the signature 'tibs' sear. If you cannot find Niter Kibbeh, make a quick version by melting butter with a pinch of fenugreek, cardamom, and turmeric. Cutting the lamb against the grain is crucial for ensuring the long strips remain tender and easy to chew. Avoid overcooking the garlic; add it only after the onions have softened to preserve its sweet, pungent flavor. If the dish feels too dry, add a splash more of broth or a teaspoon of water to create a light, silky glaze.
🍽️ Serving Suggestions
Serve immediately on a large platter lined with fresh, tangy Injera flatbread. Pair with a side of Gomen (collard greens) or Ayib (Ethiopian fresh cheese) to cool the palate. Enjoy with a glass of Tej (Ethiopian honey wine) or a crisp, cold lager. Provide extra Berbere or Awaze sauce on the side for those who prefer an extra spicy kick. Traditional service involves eating with your right hand, using pieces of Injera to scoop up the meat and peppers.