Gored Gored (ጎረድ ጎረድ)

Gored Gored is the Ethiopian raw beef dish eaten by those who consider kitfo too processed. Where kitfo is minced, gored gored is cut into cubes — bold, chewy mouthfuls of premium lean beef tossed in niter kibbeh (the spiced clarified butter that is the base of Ethiopian cooking) and fiery mitmita spice blend. It is served at celebrations, at butcher-restaurants, and whenever a guest of honour arrives expecting to be impressed.

Serves: 4

Ingredients

Beef

• 600g (1 lb 5 oz) very fresh beef tenderloin or sirloin, trimmed of all sinew and fat

Niter Kibbeh (Spiced Clarified Butter)

• 120g (½ cup / 4 oz) unsalted butter
• ¼ onion, roughly chopped
• 3 garlic cloves
• 1 tsp (3g) fresh ginger, grated
• ¼ tsp (1g) turmeric
• ¼ tsp (1g) ground cardamom
• ¼ tsp (1g) black cumin (nigella seeds)

Seasoning

• 1 tsp (4g) mitmita (Ethiopian dried chilli and cardamom blend)
• ½ tsp (2g) berbere (Ethiopian spice blend)
• Salt to taste
• Injera or crusty bread, to serve

Instructions

1. Make the niter kibbeh: melt butter over low heat with onion, garlic, ginger, turmeric, cardamom, and nigella seeds. Simmer very gently for 20 minutes without browning. Strain through a fine sieve; discard the solids. Cool to warm room temperature.
2. Cut the beef into 1.5 cm (⅝ in) cubes with a very sharp knife. Work quickly and keep cold until ready to dress.
3. In a bowl, toss the cold beef cubes with 3–4 tbsp (45–60ml) of the warm niter kibbeh, the mitmita, and berbere. Mix gently until evenly coated.
4. Taste a small piece for salt and spice level; adjust accordingly.
5. Serve immediately on injera or in a bowl alongside injera. The beef should be eaten within 20 minutes of dressing.

Cook's Notes: Source the beef from a reputable butcher you trust for raw consumption — this is non-negotiable. The niter kibbeh recipe makes more than needed; refrigerate the remainder (keeps 3 weeks) and use for Ethiopian stews and eggs.