Ethiopian

Cinnamon and Lime Tibs of Lamb with Peppers and Tomatoes

Name: Cinnamon and Lime 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 lime juice; 1/2 tsp ground cinnamon

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

27 minutes2 servings

Method

Before adding tomatoes, stir in cinnamon and cook for 2 minutes. 1: Add lime juice and continue 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

Read in another language

More Ethiopian recipes →