Yebeg Tibs

Name: Yebeg Tibs
Total time: 30 min
Cuisine: Ethiopian
Ingredients: 600g lamb leg steaks, cut into small cubes; 2 onions, sliced; 2 green peppers, sliced; 4 garlic cloves, crushed; 1 tbsp fresh ginger, grated; 2 tbsp olive oil; 1 tbsp fresh rosemary, finely chopped; 1 tsp berbere spice mix; 2 green chilli, sliced

Quick fried lamb with onion, pepper and rosemary. Sizzling, juicy and ready in half an hour.

Time30 min
LevelEasy
Costabout £2.36 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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600 glamb leg steakscut into small cubes
2onionssliced
2green pepperssliced
4garlic clovescrushed
1 tbspfresh gingergrated
2 tbspolive oil
1 tbspfresh rosemaryfinely chopped
1 tspberbere spice mix
2green chillisliced

Method

1
Heat half the oil in a large frying pan over a high heat. Fry the lamb in two batches for 4 minutes each, until browned. Lift out onto a plate.
4 min
2
Add the rest of the oil and fry the onions for 6 minutes until soft and golden.
6 min
3
Add the peppers, garlic, ginger and chilli and cook for 3 minutes.
4
Return the lamb and tip in the juices. Add the rosemary and berbere and toss over a high heat for 3 minutes.
3 min
5
Season with salt and pepper. Serve straight away with flatbread or injera.

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.