Awaze Tibs (Ethiopian Spiced Lamb Stew)

Awaze Tibs (Ethiopian Spiced Lamb Stew)

 

Awaze Tibs is a traditional Ethiopian dish featuring soft lamb cubes sautéed with aromatic spices and a highly spiced chili paste known as awaze. It’s often served sizzling hot with injera (Ethiopian flatbread) or rice, making it a favorite for festive food and ordinary dinners alike.

Ingredients

1 lb (450g) lamb, cut into bite-sized cubes (leg or shoulder encouraged)

2 tbsp vegetable oil or niter kibbeh (Ethiopian spiced clarified butter)

1 large onion, finely chopped

3–4 garlic cloves, minced

1–2 inexperienced chilies, sliced (non-obligatory, alter to warmness desire)

1-inch piece ginger, minced

2 tbsp awaze paste (mixture of berbere, chili, and spices)

1 tsp paprika

half of tsp ground cardamom (non-obligatory)

1 tomato, diced

1/four cup water or broth

Salt, to taste

Fresh parsley or cilantro for garnish

Lemon wedges for serving (optional)

Instructions

1. Prepare the lamb: Pat the lamb cubes dry and lightly season with salt to beautify browning.

2. Heat the pan: In a heavy skillet or wok, heat the oil or niter kibbeh over medium-excessive heat.

3. Cook aromatics: Add onions, garlic, ginger, and inexperienced chilies. Sauté until the onions melt and come to be translucent, about three–4 mins.

4. Brown the lamb: Increase heat barely and upload lamb cubes. Sear on all sides till golden brown, locking in flavor.

5. Add spices: Stir in awaze paste, paprika, and cardamom. Cook for 1–2 minutes to launch the aromas.

6. Simmer: Add diced tomato and 1/4 cup water or broth. Reduce heat barely and simmer 10–15 minutes, stirring every now and then, till lamb is smooth but nevertheless juicy.

7. Finish and serve: Taste and regulate salt. Garnish with sparkling parsley or cilantro. Serve at once with injera or rice, and lemon wedges at the aspect.

 Tips for Best Results

Niter kibbeh provides a wealthy, buttery-spiced flavor ordinary of Ethiopian cooking. Use vegetable oil in case you decide on a lighter version.

Awaze paste may be made at domestic with the aid of blending berbere spice, garlic, chili, and a little water or oil.

For greater heat, growth the variety of chilies or add a pinch of greater berbere powder.

Lamb need to stay juicy, no longer overcooked, to keep tenderness.

Serve immediately while scorching for the true enjoy.

Awaze Tibs is a flexible dish. Though historically made with lamb, it could additionally be adapted with beef, chook, or veggies for a flavorful alternative. The aggregate of spices, garlic, ginger, and chili creates a bold, aromatic stew that could be a signature of Ethiopian cuisine.