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In Ethiopia, T'ibs is a dish made with lean beef or lamb stir-fried with plenty of onions. It's almost always accompanied by braised collard greens. We've adapted this recipe to include meat and vegetables in the same pot. It's also very tasty with bison, which closely resembles Ethiopian beef.


  • 1½ lbs lamb leg meat
  • 1 bunch kale
  • 6 Tbsp clarified butter or coconut oil
  • 3 red onions, sliced
  • ½ tsp cumin
  • ½ tsp cardamom, ground
  • Salt and pepper to taste
  • 2 cloves garlic, chopped
  • 1 tsp ginger, chopped
  • 1 jalapeño, sliced
  • 2 Tbsp Royal Berbere, ground
  • 2 tomatoes, diced
  • ½ cup red wine


  1. 1

    Cut lamb into ½-inch x ½-inch x 2-inch strips. Set aside.

  2. 2

    Remove tough kale stems and chop leaves into large pieces.

  3. 3

    Heat a wok or large cast-iron pan over medium-high. Put 4 tablespoons clarified butter, onions, cumin and cardamom in the wok and sauté until onions are tender.

  4. 4

    Add kale. Salt and pepper and cook for 3-4 minutes more. Transfer everything in the wok to a plate.

  5. 5

    Return wok to the heat without cleaning it. Add then remaining clarified butter, garlic, ginger and chile. Stir-fry for 1 minute. Add lamb and Berbere. Stir-fry for 2 minutes more, stirring well. Add tomatoes and red wine. Simmer for 2 minutes. Return cooked onions and kale to the wok and cook for 2 minutes more.