Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons niter kibbeh (spiced clarified butter), melted
- 1 tablespoon berbere spice blend
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon salt , or to taste
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cardamom
- ¼ teaspoon cayenne pepper , or to taste
- 1 pound high-quality beef , preferably tenderloin or sirloin, cut into bite-sized cubes
- Fresh parsley or cilantro , chopped, for garnish
- Injera (Ethiopian flatbread), for serving
Directions
In a large mixing bowl, combine the melted niter kibbeh, berbere spice blend, lime juice, salt, black pepper, cardamom, and cayenne pepper. Mix well to create a marinade .
Add the bite-sized beef cubes to the marinade and toss until they are well coated. Cover the bowl and let the beef marinate in the refrigerator for at least 2 hours, or overnight for more intense flavors.
Just before serving, remove the beef from the refrigerator and let it come to room temperature.
Transfer the marinated beef cubes to a serving plate, arranging them in a single layer.
Garnish with freshly chopped parsley or cilantro.
Serve the gored gored immediately with injera or other bread of your choice.