Classic kitfo heat replaced with the fruity fire of Caribbean scotch bonnet peppers.
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Trim all fat and sinew from the beef and mince it by hand or with a food processor until it reaches a very fine, almost paste-like consistency.
In a small saucepan, melt the Niter Kibbeh over low heat until it is completely liquid but not bubbling.
Add the minced Scotch Bonnet peppers, fresh thyme, and ground allspice to the warm butter, allowing them to steep for 3 minutes to infuse the flavors.
Place the minced beef in a large stainless steel mixing bowl and sprinkle the Mitmita and salt evenly over the meat.
Slowly pour the warm, infused butter over the beef while stirring constantly with a wooden spoon.
Continue mixing until the butter is fully incorporated and the beef is slightly warmed by the butter (this version is 'Leb Leb' or slightly warmed).
Taste and adjust the heat level by adding more Mitmita if desired, ensuring the fruity notes of the Scotch Bonnet shine through.
Serve immediately on a piece of Injera, garnished with Ayib and Gomen on the side.
