Ethiopian Cubed Raw Beef with Spiced Butter and Chili

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A classic dish from the Gonder region of Ethiopia, this preparation showcases ultra-fresh lean beef cut into small cubes and tossed with warm spiced clarified butter and a fiery chili-cardamom blend. It is traditionally served on injera with awaze, a Berbere-and-wine dipping sauce, balancing richness with bright heat. The cubes are buttery, tender, and only as warm as the melted spiced butter that coats them.

Nutrition Facts

Per serving (estimated)

• 455 kcalCalories
• 29 gFat
• 12 gSaturated Fat
• 3 gCarbs
• 1 gFiber
• 1 gSugar
• 44 gProtein
• 520 mgSodium
• 720 mgPotassium
• 35 mgCalcium
• 5.5 mgIron
• 4 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the Beef

• 1.5 lb (680 g) beef tenderloin or eye of round, sushi-grade fresh, trimmed of all silver skin
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the Spiced Butter and Seasoning

• 4 tbsp niter kibbeh (spiced clarified butter), warmed to liquid
• 2 tsp mitmita spice blend
• 1 tsp Berbere spice
• 1/2 tsp ground cardamom
• 1/4 tsp ground ginger

For Serving

• 4 large pieces injera (about 12 inches round each)
• 1/2 cup awaze sauce (Berbere paste mixed with dry red wine and lemon juice), for dipping
• 1 small red onion, finely diced
• 1 lemon, cut into wedges

Directions

1. Place the trimmed beef in the freezer for 20 to 30 minutes until firm but not frozen solid; this makes clean cubing much easier and safer.
2. Using a very sharp knife, cut the chilled beef across the grain into 1/4-inch cubes and transfer them to a chilled stainless-steel bowl. Toss with the salt and pepper and refrigerate while you prepare the seasonings.
3. In a small saucepan over very low heat, melt the niter kibbeh until just liquid. Stir in the mitmita, Berbere, cardamom, and ginger and keep the butter warm; do not let it simmer or brown.
4. Optional traditional step: heat a small dry skillet over medium-high and sear about one-third of the beef cubes for 30 to 45 seconds total, just to take the chill off and add a slight crust. Return the seared cubes to the chilled bowl with the raw cubes.
5. Pour the warm spiced butter over the beef and toss gently with a spoon until every cube is evenly coated and glossy. Taste and adjust salt or mitmita to your heat preference.
6. Mound the seasoned beef in the center of each injera, scatter the diced red onion over the top, and arrange lemon wedges alongside. Serve immediately with awaze on the side for dipping.
7. Eat by tearing off pieces of injera and using them to scoop the buttery cubes, dipping them into awaze as desired. The dish should be eaten the same day it is prepared for the best texture and food safety.

Cook’s Notes

• Source the freshest possible beef from a butcher you trust; this dish is served raw, so quality and cold chain matter more than for cooked preparations.
• Freezing the beef briefly is the key to clean, even 1/4-inch cubes without tearing the muscle fibers.
• If you cannot find niter kibbeh, substitute 3 tablespoons unsalted clarified butter melted with a pinch each of cardamom, nutmeg, and dried garlic powder.
• For a milder version, halve the mitmita and serve the awaze on the side so each diner controls the heat.
• Always keep the cubed beef refrigerated between prep steps and serve within 1 hour of seasoning for the cleanest flavor and safest eating.

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