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 and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.