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
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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

  1. Place the meat in a bowl, cover with plastic wrap and set aside. 
  2. 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. 

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