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ethiopian

Spiced Lamb Tibs with Mushrooms and Rosemary

This simmered dish pairs lamb leg steak, sliced with cremini mushrooms, sliced, fresh rosemary, chopped and yellow onion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced High satiety Low carb Gluten free Keto
300 kcal 2000 kcal
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Estimated macros per portion

60 g Protein
28 g Carbohydrates
35 g Fat
9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 223g lamb leg steak, sliced 312 kcal
  • 211g cremini mushrooms, sliced 46 kcal
  • 117g yellow onion, sliced 47 kcal
  • 70g baby spinach 16 kcal
  • 7g garlic, minced 10 kcal
  • 6g berbere spice blend 18 kcal
  • 2g fresh rosemary, chopped 5 kcal
  • 18g lemon juice 5 kcal
  • 21g olive oil 186 kcal
  • 1g black pepper 1 kcal
  • 3g salt 0 kcal

Cooking instructions

  1. lamb leg steakblack peppersalt
    Pat the lamb dry and season with salt and black pepper.
  2. lamb leg steakolive oil
    Heat oil in a skillet over medium-high heat. Sear lamb until browned, 2 to 3 minutes per side. Remove to a plate.
  3. cremini mushroomsyellow onion
    Lower heat to medium. Add onion and mushrooms; cook until mushrooms release moisture and brown, 6 to 8 minutes.
  4. lamb leg steakgarlicberbere spice blendfresh rosemarylemon juice
    Add garlic, berbere, and rosemary; stir 30 seconds. Return lamb to the pan with any juices.
  5. lamb leg steaklemon juice
    Add lemon juice and 2 tbsp water to deglaze; simmer 2 to 3 minutes until lamb is just cooked through and sauce coats everything.
  6. baby spinach
    Stir in spinach just to wilt, 30 to 60 seconds. Serve immediately.

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