Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 1 pound diced lamb shoulder with 2 tablespoons harissa paste, 1 tablespoon berbere spice blend, 2 cloves minced garlic, 1 inch grated ginger, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl, ensuring the lamb is thoroughly coated, and let it marinate for 15 minutes.

2. 2

   Heat 2 tablespoons niter kibbeh in a large skillet over high heat until shimmering.

3. 3

   Add the marinated lamb in a single layer to the hot skillet, ensuring not to overcrowd the pan, and flash-fry for 3 to 4 minutes, turning occasionally, until well browned on all sides and cooked to your desired doneness.

4. 4

   Remove the seared lamb from the skillet and set aside, leaving any drippings in the pan.

5. 5

   Add 1/2 cup finely diced red onion to the same skillet and sauté for 2 minutes until softened.

6. 6

   Stir in 1/2 cup diced fresh tomatoes and cook for another 3 minutes until the tomatoes begin to break down, incorporating all the flavors from the pan drippings.

7. 7

   Return the flash-fried lamb to the skillet with the sautéed vegetables and toss to combine, allowing the flavors to meld for 1 minute over medium heat.

8. 8

   Garnish the Harissa-Spiced Lamb Tibs with 1/4 cup fresh chopped cilantro before serving immediately.