Ethiopia / Main
Kitfo
Hand-chopped raw beef worked with spiced niter kibbeh butter and mitmita spice.
Ingredients
- Beef fillet, very fresh700 g
- Butter, for the niter kibbeh200 g
- Ginger30 g
- Garlic5 cloves
- Cardamom pods5
- Cinnamon stick1
- Fenugreek seeds1 tsp
- Mitmita spice2 tbsp
- Ayib or fresh curd200 g
- Stewed collard greens300 g
- Injera, to serve4
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Melt the butter over a low heat with the ginger, garlic, cardamom, cinnamon and fenugreek.
Hold it twenty minutes without boiling, until the foam settles and the butter turns clear.
Strain the niter kibbeh through muslin and keep it warm.
Trim every membrane and sinew from the beef and chop it very fine with a knife, almost to a paste.
Work the warm niter kibbeh, mitmita and salt into the meat by hand for two minutes.
Warm the mixture in a pan for thirty seconds to body temperature, without letting it whiten.
Serve it on injera with the ayib cheese and stewed greens alongside.
