Recipe courtesy of Tabor Ethiopian Restaurant
Kitfo
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 10 min
- Yield: 4 to 6 servings
Ingredients
1 1/2 pounds beef tenderloin, finely minced
1/2 cup spiced butter
1 small onion, finely chopped
1 tablespoon finely chopped serrano chile
1 tablespoon finely chopped peeled ginger
2 cloves garlic, finely chopped
1 tablespoon mitmita (Ethiopian spice powder)
Kosher salt and freshly ground black pepper
Fresh lemon juice
Injera (Ethiopian flatbread), for serving
Ayib (Ethiopian cheese), for serving
Directions
- 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.
