Ethiopian

Oregano and Tomato Tibs of Lamb with Peppers and Tomatoes

Name: Oregano and Tomato 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 dried oregano; 1/2 tsp tomato paste

Enhances the tomato base with a robust, earthy flavor.

27 minutes2 servings

Method

Before adding tomatoes, stir in tomato paste and cook for 2 minutes. 1: Add oregano with the original ingredients 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

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