Yebeg Tibs (Pan-Fried Lamb with Onions and Green Chilli)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 600 g lamb shoulder steaks
- 2 red onion
- 2 fresh green chilli
- 3 garlic cloves
- 1 tbsp fresh rosemary
- 2 tbsp vegetable oil
- 20 g butter
Nutrition (per serving)
- Calories
- 526 kcal
- Protein
- 27.5 g
- Carbohydrate
- 7.1 g
- of which sugars
- 4.8 g
- Fat
- 42.6 g
- of which saturates
- 18.2 g
- Fibre
- 1.5 g
- Salt
- 0.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the lamb into bite-sized cubes.
- 2
Heat the vegetable oil and butter in a frying pan until very hot, then fry the lamb in batches for 6-8 minutes per batch until browned and cooked through with no pink remaining. Set aside.
- 3
Slice the onion and chilli, add to the pan and fry for 5 minutes until softened.
- 4
Stir in the garlic and rosemary and cook for 1 minute, then return the lamb to the pan and toss together for 2 minutes.
- 5
Serve with flatbreads.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.