Goat Tibs (Ethiopian Spiced Fried Goat)
Cubes of goat simmered until tender, then fried with onions, peppers and berbere. Eat with injera or rice.
- Time1 hr 15
- LevelMedium
- Costabout £3.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 773kcal
- 15.7gcarbs
- 7.6gof which sugars
- 60.1gfat
- 34.7gsaturates
- 42.9gprotein
- 4.4gfibre
- 4.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the goat, 100 ml of the water, the salt and half the ginger in a lidded pan. Bring to a simmer, cover and cook gently for 35 minutes, until the goat is nearly tender.
35 min - 2
Heat the oil in a wide frying pan or wok over a medium high heat. Fry the onions for 8 minutes, until soft and starting to colour.
8 min - 3
Stir in the garlic, the rest of the ginger, the berbere and the cardamom and cook for 1 minute until fragrant.
- 4
Add the goat and any liquid left in its pan. Fry hard for 8 minutes, stirring, until the liquid has gone and the meat is browning and coated in red spice.
8 min - 5
Add the green pepper, chillies, tomatoes and rosemary and cook for 6 minutes, until the peppers are just tender but still have some bite. Splash in the rest of the water if it sticks.
6 min - 6
Squeeze over the lemon juice, taste and serve at once with injera or rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
