Ethiopian Spiced Raw Minced Beef

Ingredients

• 1 lb high-quality beef tenderloin or sirloin, finely ground
• 6 tablespoons clarified butter (niter kibbeh), at room temperature
• 2 tablespoons fresh lime juice
• ½ teaspoon kosher salt
• 3 tablespoons clarified butter
• 4 clove fresh garlic cloves, peeled
• 1 inch fresh ginger, peeled and sliced into thin rounds
• ¼ medium onion, quartered
• ½ teaspoon berbere spice blend
• ¼ teaspoon fenugreek seeds
• 2 whole dried cardamom pods
• 2 whole whole cloves
• 2 whole fresh hot red chilies, finely minced
• 1 clove garlic clove, minced
• ¼ teaspoon kosher salt
• 4 piece fresh Ethiopian injera or flatbread
• 1 whole green onion, white and light green parts only, sliced thin on the bias
• 2 tablespoon fresh cilantro leaves

Instructions

1. 1

   Set a small heavy-bottomed saucepan over medium heat. Add 3 tablespoons of clarified butter and let it warm for 1 minute until it shimmers gently. Peel 4 garlic cloves and smash them with the side of a knife, then add to the butter — you'll hear them immediately begin to pop and crackle, releasing their aroma. Peel a 1-inch piece of fresh ginger and slice it into thin rounds, adding them to the pan along with a quarter of a medium onion that you've quartered. Add 0.5 teaspoon of berbere spice blend, 0.25 teaspoon of fenugreek seeds, 2 whole dried cardamom pods, and 2 whole cloves.

2. 2

   Reduce the heat to medium-low and let the aromatics infuse slowly, stirring occasionally, until the onion edges turn golden and the butter is deeply fragrant — about 8-10 minutes. The kitchen should smell intensely warm and spiced. Transfer the mixture to a fine-mesh strainer set over a small bowl. Press the solids gently with the back of a spoon to extract all the infused butter, then discard the solids. Set the spiced clarified butter aside to cool slightly.

3. 3

   While the niter kibbeh infuses, trim 2 fresh hot red chilies (jalapeños or Thai chiles work well if Ethiopian chilies are unavailable) and mince them very finely into 1/8-inch pieces, removing seeds if you prefer less heat. Peel and mince 1 garlic clove into a paste using the side of your knife. Transfer both to a small bowl, add 0.25 teaspoon of kosher salt, and stir to combine. This fiery condiment will be served on the side for guests to add as much heat as they like.

4. 4

   Place 1 pound of finely ground high-quality beef tenderloin (or sirloin) in a medium mixing bowl — this should be ground just before use for food safety and the best texture. Pour the cooled spiced clarified butter over the beef and add 2 tablespoons of fresh lime juice and 0.5 teaspoon of kosher salt. Using a wooden spoon or your hands (clean hands work best), gently fold everything together 10-12 times until the beef is evenly coated and the mixture feels slightly sticky and cohesive. Do not overmix — you want the meat to stay tender, not become dense and pasty.

5. 5

   Divide the kitfo among 4 serving plates, mounding it gently in the center of each. It should look loosely packed and appetizing, not compressed. Scatter fresh cilantro leaves (use 2 tablespoons total, divided evenly) over each portion. Slice the white and light green parts of 1 green onion on the bias into thin rings and sprinkle over the top. Place a small bowl of the mitmita on each plate, and serve with 1 piece of warm Ethiopian injera or flatbread per person on the side.

6. 6

   Instruct guests to tear off pieces of injera, place a small amount of kitfo in the center, add mitmita to taste, and roll or fold to eat — this is the traditional way. The warm bread, cool spiced beef, and intense heat of the mitmita create a complex, satisfying interplay of flavors.

Tools you’ll need

• small heavy-bottomed saucepan
• fine-mesh strainer
• small bowl
• medium mixing bowl
• wooden spoon
• knife
• cutting board

More recipes like this

• 

  Pan-Fried Krainer Wurst with Onions

  25 min

• 

  Banoffee Pie

  15 min

• 

  Quick Tacos de Lechón

  15 min

• 

  Breakfast Pupusa Plate with Eggs & Pickled Slaw

  40 min