Place the meat in a bowl, cover with plastic wrap and set aside.
Melt the butter in a 10-inch skillet over medium heat until it darkens. Strain into a bowl and refrigerate until thick and cooled, and then return to the skillet to melt. Add the onions and cook, stirring frequently, until translucent, about 4 minutes. Add the chiles, ginger and garlic and continue cooking, stirring frequently, until soft and aromatic, about 2 minutes. Stir in the mitmita until well combined, and then add meat and cook, stirring, 2 minutes longer. Remove from the heat, season with salt, black pepper and lemon juice and serve on a plate of injera with ayib on the side.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Tabor Ethiopian Restaurant