Ethiopian

Cardamom and Lemon Tibs of Lamb with Peppers and Tomatoes

Name: Cardamom and Lemon Tibs of Lamb with Peppers and Tomatoes
Total time: 27 min
Yield: 2 servings
Cuisine: Ethiopian
Ingredients: 500g lamb shoulder, thinly sliced; 2 red bell peppers, sliced; 1 large onion, sliced; 3 cloves garlic, minced; 2 tomatoes, diced; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp paprika; Salt and pepper to taste; 1 tbsp lemon juice; 1/2 tsp green cardamom pods

Adds a sweet, aromatic note with a bright citrus finish.

27 minutes2 servings

Method

Before adding tomatoes, add cardamom pods and cook for 2 minutes. 1: After adding tomatoes, stir in lemon juice and continue simmering as directed.
Heat oil in a skillet over medium-high heat.
Add lamb and cook until browned, about 5 minutes.
Stir in peppers, onions, and garlic; cook 3 minutes.
Add tomatoes, cumin, paprika, salt, and pepper. Simmer 10 minutes.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

Mains Lamb

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