Kitfo

Name: Kitfo
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
Cuisine: african
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

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Level: Easy
Total: 40 min

Prep: 10 min
Inactive: 20 min
Cook: 10 min

Yield: 4 to 6 servings

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.

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

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