Recipe courtesy of Tabor Ethiopian Restaurant
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Total:
40 min
Prep:
10 min
Inactive:
20 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

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. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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