Gored Gored

🧂 Ingredients

• 500g Beef tenderloin(Ensure the beef is of the highest quality and has been properly handled and chilled. It should be firm to the touch.)
• 100g Niter Kibbeh (Ethiopian spiced clarified butter)(Niter kibbeh should be warmed just enough to become liquid, but not hot. Aim for a temperature around 40-45°C (104-113°F). If it's too hot, it will start to cook the beef.)
• 3 tbsp Awaze (Ethiopian chili-garlic sauce)(Awaze is a key component for flavor and color. Adjust to your spice preference.)
• 2 tsp Mitmita (Ethiopian chili powder blend)(Mitmita adds a significant kick and complex spice notes. Use more or less depending on desired heat level.)
• 1/2 tsp Korerima (Ethiopian black cardamom)(Ground korerima provides a unique, smoky, and slightly pungent aroma and flavor. Ensure it is finely ground.)

👨‍🍳 Instructions

1. 1

   Prepare the beef: Using a very sharp knife, trim any excess fat or sinew from the beef tenderloin. Cut the beef into uniform, bite-sized cubes, approximately 2cm (3/4 inch) in size. The quality and freshness of the beef are paramount for this dish.

   ⏱️ 10 minutes
2. 2

   Warm the niter kibbeh: Gently heat the niter kibbeh in a small saucepan or microwave until it is fully liquid. It should be warm to the touch, not hot. A good target temperature is around 40-45°C (104-113°F). If you don't have a thermometer, it should feel comfortably warm when you dip a clean finger in it briefly.

   ⏱️ 3 minutes
3. 3

   Combine wet ingredients and beef: In a medium-sized mixing bowl, add the cubed beef. Pour the warm, liquid niter kibbeh over the beef. Add the awaze. Gently toss everything together with a spoon or your hands (wearing gloves is recommended) until the beef cubes are evenly coated with the butter and awaze.

   ⏱️ 3 minutes
4. 4

   Add dry spices: Sprinkle the ground mitmita and ground korerima over the coated beef. Continue to toss gently until the spices are well distributed and clinging to the meat.

   ⏱️ 2 minutes
5. 5

   Serve immediately: Transfer the Gored Gored to a serving platter. It is essential to serve this dish immediately while the niter kibbeh is still warm, coating the raw beef and infusing it with flavor. The warmth should be just enough to slightly temper the meat, not cook it.

💡 Pro Tips

• ✓The absolute freshest, highest-quality beef tenderloin is non-negotiable for safety and taste.
• ✓Gored Gored is meant to be served warm, with the meat remaining raw. The warmth comes from the niter kibbeh.
• ✓This dish is often prepared for special occasions and celebrations in Ethiopia.
• ✓Taste and adjust the amount of mitmita and awaze for your preferred level of spiciness.

🔄 Variations

• For a spicier version, increase the amount of mitmita or add a pinch of fresh chili flakes.
• Some variations include finely chopped red onion or fresh herbs like cilantro mixed in.
• A touch of salt can be added if the niter kibbeh or awaze are not sufficiently seasoned.

🥗 Nutrition

Per serving