Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Braise 2.5 pounds of lamb shanks in enough water or broth to cover until they are fall-off-the-bone tender, then remove the meat, shred or dice it into bite-sized pieces, and reserve any braising liquid.

2. 2

   Heat 4 tablespoons of Niter Kibbeh in a large pan or skillet over medium heat, then add 2 large finely chopped red onions and sauté them until they are soft and translucent, about 8-10 minutes.

3. 3

   Stir in 3 tablespoons of Berbere spice blend, 4 minced garlic cloves, and 1 tablespoon of freshly grated ginger, cooking for 2 minutes until very fragrant.

4. 4

   Add 2 tablespoons of tomato paste and 1 large thinly sliced green bell pepper to the pan, cooking for another 3-4 minutes until the pepper starts to soften.

5. 5

   Introduce the shredded or diced lamb meat along with 1 cup of beef or lamb broth to the pan, then season with 1 teaspoon of salt and 0.5 teaspoon of black pepper, stirring well and allowing the liquid to reduce slightly, about 5 minutes.

6. 6

   Stir in 1 minced jalapeño or Serrano pepper, cook for 2 minutes more to integrate the flavors.

7. 7

   Garnish the Ethiopian Stir-fried Lamb Shank Tibs with 1/4 cup of fresh chopped cilantro before serving.