📝 About This Recipe
Fiyel Kikil is a soul-warming, clear goat meat broth that represents the pinnacle of Ethiopian comfort food. Unlike the heavy, spice-laden berbere stews, this 'Kikil' (meaning boiled or simmered) focuses on the natural richness of the goat meat infused with ginger, garlic, and the golden hue of turmeric. It is a celebratory dish often served during holidays, prized for its restorative properties and its delicate balance of savory aromatics and clarified butter.
🥗 Ingredients
The Meat and Aromatics
- 2 pounds Goat Meat (bone-in, cut into 1.5-inch chunks (leg or shoulder preferred))
- 3 medium Red Onions (very finely minced)
- 2 tablespoons Garlic (freshly minced to a paste)
- 1.5 tablespoons Ginger (freshly grated)
- 6-8 cups Water (plus more if needed for desired broth consistency)
Spices and Fats
- 3 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter)
- 1 teaspoon Turmeric Powder (for a vibrant golden color)
- 1/2 teaspoon Korerima (ground black cardamom)
- to taste Salt (usually about 1-2 teaspoons)
- 1/2 teaspoon Black Pepper (freshly ground)
Finishing Touches
- 3-4 pieces Green Chilies (whole or slit lengthwise (Serrano or Jalapeño))
- 1 sprig Fresh Rosemary (optional, for modern aromatic depth)
- 1 wedge Lemon (for serving)
👨🍳 Instructions
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1
Thoroughly rinse the goat meat chunks under cold running water and pat dry. Ensure the meat is cut with the bone in, as this provides the essential gelatin and flavor for the broth.
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2
In a heavy-bottomed pot or a traditional Dutch oven, add the minced onions over medium-low heat. Cook the onions without oil or butter (dry sauté) for about 10-12 minutes, stirring frequently until they are soft and translucent but not browned.
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3
Add the Niter Kibbeh (spiced butter) to the onions. Once melted, stir in the garlic and ginger pastes. Sauté for 2-3 minutes until the raw aroma of the aromatics disappears and the kitchen smells fragrant.
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4
Stir in the turmeric powder and ground korerima. This will create a bright yellow base for your broth. Cook for 1 minute to bloom the spices.
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5
Increase the heat to medium and add the goat meat to the pot. Stir well to coat every piece of meat with the onion and spice mixture. Sauté for about 5-7 minutes until the meat is lightly browned on all sides.
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6
Pour in 6 cups of water. The water should cover the meat by at least 2 inches. Bring the mixture to a rolling boil.
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7
Once boiling, use a spoon to skim off any foam or impurities that rise to the surface. This ensures a clear, clean-tasting broth.
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8
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently. Let it cook for 60-75 minutes, or until the meat is extremely tender and starts to pull away from the bone.
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9
Check the liquid level halfway through. If too much has evaporated, add another cup of hot water to maintain a soup-like consistency.
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10
About 10 minutes before the meat is finished, add the whole green chilies and the rosemary sprig (if using). This adds a fresh, peppery bite without making the broth too spicy.
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11
Season with salt and freshly ground black pepper. Taste and adjust the salt as needed; goat meat requires a generous amount of salt to highlight its gaminess.
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12
Remove the rosemary sprig and serve the Kikil hot in deep bowls, ensuring each serving has a few pieces of meat and plenty of the golden broth.
💡 Chef's Tips
Use bone-in goat meat; the marrow is what gives Kikil its legendary nutritional value and deep flavor. Do not brown the onions too much; the goal is a light, golden broth, not a dark caramelized one. If you don't have Niter Kibbeh, use ghee mixed with a pinch of cardamom and cloves as a quick substitute. Simmering slowly is key; boiling too hard will make the meat tough and the broth cloudy. For a thicker version, you can mash one or two small boiled potatoes into the broth at the end.
🍽️ Serving Suggestions
Serve with fresh, tangy Injera (Ethiopian flatbread) to soak up the aromatic broth. Pair with a side of 'Awaze' (spicy chili paste) for those who want to dip their meat into something spicy. Accompany with a simple Ethiopian tomato salad (Timatim Selata) for a refreshing contrast. Enjoy with a glass of Tej (Ethiopian honey wine) or a light lager. A squeeze of fresh lemon juice just before eating brightens the turmeric and fats beautifully.