Gored Gored

Ingredients

• 800 g (1 3/4 lb)lean beef sirloin — cut into bite-size cubes
• 2 tbspawaze paste — to dip
• 2 tbspmitmita — or more to taste
• 4 tbspniter kibbeh — gently warmed
• 1 cupfresh ayib cheese — optional, to serve alongside
• 2 cupscooked gomen collard greens — to serve alongside
• 1/2 tspfine salt
• as neededinjera — for serving

Method

1. Start by trimming every scrap of sinew and fat from the 800 g (1 3/4 lb) lean beef sirloin. Ensure the beef is very cold, as this makes it easier to handle and cut. Mince or cube the beef into small, uniform pieces, aiming for a size that allows each piece to be coated evenly with the spices.
2. In a small saucepan, gently warm 4 tbsp of niter kibbeh over low heat. The goal is to melt it just until it becomes liquid, without letting it get hot enough to cook the meat. This step is crucial for preserving the raw texture of the beef in Gored Gored.
3. Place the minced or cubed beef in a large mixing bowl. Pour the warm niter kibbeh over the beef, ensuring it is evenly distributed. Add 2 tbsp of awaze paste and 2 tbsp of mitmita, then fold everything together gently. Each piece of beef should glisten with the mixture, indicating it is well-coated.
4. Taste the mixture for heat and salt, adding 1/2 tsp of fine salt if needed. If you prefer the dish barely tepid, warm the mixture briefly over very low heat, stirring constantly. This step, known as 'leb leb', should only slightly warm the beef, preserving its raw essence while enhancing the flavors.
5. Serve the Gored Gored immediately, accompanied by 1 cup of fresh ayib cheese and 2 cups of cooked gomen collard greens. Arrange these sides on a platter with injera, allowing diners to scoop up the beef and accompaniments together. The contrast of textures and flavors is central to enjoying this traditional Ethiopian dish.