Entree: Ethiopia – Harar – Awaze Tibs (Spicy sautéed cubes of lamb tossed in awaze chili-mustard sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- 1 lb (454 g) boneless lamb leg, cut into 1-inch (2.5 cm) cubes
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) ground black pepper
- 1 tbsp (8 g) berbere spice (for seasoning lamb)
- 3 tbsp (45 ml) niter kibbeh or ghee (clarified spiced butter)
- 1 medium red onion, thinly sliced, about 6 oz (170 g)
- 3 garlic cloves, minced, about 1 tbsp (9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 fresh red chili, sliced (optional)
- For the awaze sauce:
  - 1 tbsp (8 g) berbere spice
  - 1 tbsp (15 ml) prepared mustard (or Ethiopian hot mustard if available)
  - 1 tbsp (21 g) honey
  - 1 tbsp (15 ml) lemon juice
  - 2 tbsp (30 ml) water (to loosen sauce)
- 1 tbsp (15 ml) neutral oil (if needed for pan)
- Fresh cilantro or parsley, chopped, for garnish
- Lemon wedges, for serving

Instructions

1. Pat the lamb dry and toss with 1 tsp salt, 1/2 tsp pepper, and 1 tbsp berbere. Let sit 10–15 minutes at room temperature.
2. In a small bowl whisk together awaze sauce ingredients: 1 tbsp berbere, mustard, honey, lemon juice, and 2 tbsp water; set aside.
3. Heat a wide heavy skillet or cast-iron pan over medium-high heat and add 2 tbsp niter kibbeh. When hot, sear the lamb in a single layer in batches until well browned on all sides, about 2–3 minutes per side. Remove browned lamb and set aside.
4. Reduce heat to medium, add remaining 1 tbsp niter kibbeh (or 1 tbsp oil if pan is dry) and sauté sliced onion until soft and beginning to caramelize, about 6–8 minutes.
5. Add garlic and ginger and cook 30–60 seconds until fragrant. Return the lamb to the pan with any juices, stir to combine.
6. Pour the awaze sauce over the lamb, stir to coat, and reduce heat to medium-low. Simmer gently 5–8 minutes until sauce thickens and lamb is cooked through (internal tenderness), spooning sauce over the meat. If sauce becomes too thick, add 1–2 tbsp (15–30 ml) water.
7. Taste and adjust salt and heat; add sliced fresh chili in the last minute if using. Finish with chopped cilantro or parsley.
8. Serve immediately with injera, flatbread, or rice and lemon wedges.