Lamb Tibs

Ingredients

• 1.5 pounds boneless lamb shoulder, cut into 3/4-inch cubes
• 3 tablespoons extra-virgin olive oil
• 1 whole medium yellow onion, diced into 1/4-inch pieces
• 4 cloves garlic cloves, finely minced
• 1 tablespoon fresh ginger, peeled and grated
• ½ teaspoon ground cayenne pepper
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• 1.25 teaspoons fine sea salt
• ½ teaspoon freshly cracked black pepper
• 3 whole large Roma tomatoes, cut into 1/2-inch chunks
• 1 whole red bell pepper, cut into 3/4-inch pieces
• 1 whole green bell pepper, cut into 3/4-inch pieces
• ¼ cup fresh cilantro leaves, loosely packed

Instructions

1. 1

   Set a 12-inch stainless steel skillet or cast iron pan over medium-high heat and let it preheat for 2 minutes until a drop of water dances and evaporates on contact. While the pan heats, pat the 1.5 pounds of lamb cubes completely dry with paper towels — removing surface moisture is essential for achieving a deep, caramelized crust instead of a steamed, pale surface.

2. 2

   Pour 1.5 tablespoons of extra-virgin olive oil into the hot pan. Once it shimmers, add about half of the lamb cubes in a single layer — do not overcrowd the pan, as this will cause the meat to steam rather than sear. Sear without moving for 2-3 minutes until the bottom is deep golden brown, then flip each piece and cook the other side for another 2 minutes. Look for a rich, caramelized crust forming. Transfer the seared lamb to a plate and repeat with the remaining 1.5 tablespoons of oil and the rest of the lamb cubes.

3. 3

   Reduce the heat to medium and add 1 diced medium yellow onion to the same pan (keep the browned bits at the bottom — they flavor the dish). Sauté, stirring occasionally, until the onion turns translucent and the edges just begin to turn golden, about 4-5 minutes. You should hear a gentle, steady sizzle.

4. 4

   Peel and finely mince 4 garlic cloves and grate a 1-inch piece of fresh ginger on a microplane. Add both to the onions along with 0.5 teaspoon cayenne pepper, 0.5 teaspoon ground coriander, 0.5 teaspoon ground cumin, 1.25 teaspoons fine sea salt, and 0.5 teaspoon freshly cracked black pepper. Stir constantly for 30-45 seconds until the spices bloom and the mixture becomes fragrant — you should smell the warming aromatics rising from the pan. Do not let the garlic or spices burn.

5. 5

   Cut 3 large Roma tomatoes into 1/2-inch chunks and add them to the pan. Stir for 1 minute until the tomatoes begin to release their juices. Cut 1 red bell pepper and 1 green bell pepper into 3/4-inch pieces and add both to the pan. Stir everything together and return the seared lamb and any accumulated juices to the pan.

6. 6

   Cook over medium heat, stirring occasionally, for 3-4 minutes until the peppers are tender-crisp and still hold their shape, and the sauce has thickened slightly. The lamb should be warmed through; use an instant-read thermometer to check that the internal temperature has reached at least 150°F for medium doneness. Taste and adjust salt and spice level as needed.

7. 7

   Transfer the lamb tibs to a serving platter or individual bowls. Tear a small handful of fresh cilantro leaves (about 1/4 cup total) and scatter them over the top. Serve immediately while hot, with injera (Ethiopian spongy flatbread) on the side for scooping, or over fluffy white rice.

Tools you’ll need

• 12-inch stainless steel skillet or cast iron pan
• paper towels
• wooden spoon or silicone spatula
• cutting board
• sharp chef's knife
• microplane grater
• instant-read thermometer
• serving platter or bowls

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