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1 ¼ pounds boneless lamb leg, trimmed and cut into 1-inch cubes
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½ teaspoon salt, divided
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1 tablespoon extra-virgin olive oil or neutral oil, such as canola or avocado
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2 teaspoons butter
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½ medium onion, diced
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1 jalapeño pepper, finely chopped
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3 tablespoons grated fresh ginger
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1 tablespoon minced garlic
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1 ½ teaspoons finely chopped fresh rosemary
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1 ½ teaspoons berbere seasoning
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1 medium tomato, diced
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¼ cup water
Lamb Tibs
The aromatic Ethiopian spice blend berbere seasons this saucy lamb dish, served at Odaa Ethiopian in Aurora, Colorado. Look for berbere that features fenugreek, allspice, red pepper, coriander and cinnamon, with other spices, at well-stocked grocery stores. Serve with the fermented Ethiopian flatbread injera and a simple salad.
Nutrition Information
230
Calories
27g
Carbohydrates
15g
Protein
680mg
Potassium
6g
Fiber
11g
Sugar
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