Yebeg Gored Gored
Raw Lamb Cubes
Yebeg Gored Gored is a traditional Ethiopian dish of raw lamb cubes, marinated and served with spiced clarified butter (niter kibbeh) and a fiery chili powder blend (mitmita). It's similar to kitfo but uses lamb instead of beef and is typically served raw, emphasizing the freshness of the meat. This dish is often prepared for special occasions and celebrations.
🧂 Ingredients
- 500g Fresh, high-quality lamb loin or leg
- 100g Niter Kibbeh (Ethiopian spiced clarified butter)(Ensure it is good quality and has a rich aroma. If unavailable, you can make your own or use high-quality clarified butter infused with cardamom, fenugreek, and other spices.)
- 3 tablespoons Mitmita (Ethiopian chili powder blend)(Adjust to your spice preference. Mitmita is typically very spicy and contains bird's eye chilies, cardamom, cloves, and salt. Use a good quality, fresh blend.)
- for serving Awaze (spicy berbere dipping sauce)(Optional, but traditional for dipping. Can be store-bought or homemade.)
- to taste Salt(Optional, depending on the saltiness of your mitmita and niter kibbeh.)
👨🍳 Instructions
- 1
Prepare the lamb: Ensure your lamb is exceptionally fresh and has been properly handled. Trim away any tough sinew or excess fat. Cut the lamb into uniform 1-inch cubes. Place the cubes in a chilled serving bowl.
⏱️ 10 minutes - 2
Warm the Niter Kibbeh: Gently heat the niter kibbeh in a small saucepan over low heat. You want it to melt and become fully liquid, releasing its fragrant aromas. Do not let it boil or brown. It should be warm, not hot.
⏱️ 5 minutes - 3
Combine lamb and butter: Pour the warmed niter kibbeh over the lamb cubes in the serving bowl. Gently toss the lamb cubes with a spoon or your hands (if very clean and cold) to ensure each piece is lightly coated in the fragrant butter. The warmth of the butter will slightly 'cook' the surface of the lamb, but it should remain mostly raw.
⏱️ 2 minutes - 4
Season generously: Sprinkle the mitmita evenly over the butter-coated lamb cubes. Add salt to taste if desired. Toss again gently to distribute the spice blend. The lamb should be coated in a vibrant red mixture.
⏱️ 3 minutes - 5
Serve immediately: Present the Yebeg Gored Gored in the chilled bowl. Serve with injera (Ethiopian flatbread) and a small bowl of awaze for dipping. The dish is best enjoyed immediately while the lamb is cold and the flavors are fresh.
⏱️ 5 minutes
💡 Pro Tips
- ✓The absolute freshness and quality of the lamb are paramount for this dish. Source it from a trusted butcher.
- ✓This dish is traditionally served completely raw. If you prefer a very slight sear, you can briefly sear the lamb cubes in a very hot pan for about 30 seconds per side before tossing with the butter and spices, but this deviates from the authentic preparation.
- ✓Yebeg Gored Gored is often a centerpiece dish for celebrations and gatherings, signifying abundance and hospitality.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a spicier version, increase the amount of mitmita or add a pinch of extra chili flakes.
- Some variations involve lightly searing the lamb cubes before mixing, creating a 'cooked' version of the dish.
- Adding finely minced red onion or green chilies to the lamb mixture just before serving can add extra texture and heat.