Caribbean Scotch Bonnet Kitfo

Ingredients

• 1 pound Lean beef (top round or eye of round), finely minced
• 0.5 cup Niter Kibbeh (Ethiopian spiced clarified butter)
• 2 whole Scotch Bonnet pepper, seeded and minced
• 1 tablespoon Mitmita spice blend
• 1 teaspoon Fresh thyme leaves
• 0.25 teaspoon Ground allspice
• 0.5 teaspoon Kosher salt
• 0.5 cup Ayib (Ethiopian cottage cheese) or Ricotta(optional)
• 1 cup Gomen (collard greens), chopped and sautéed(optional)
• 3 pieces Injera bread

Instructions

1. 1

   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.

2. 2

   In a small saucepan, melt the Niter Kibbeh over low heat until it is completely liquid but not bubbling.

3. 3

   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.

4. 4

   Place the minced beef in a large stainless steel mixing bowl and sprinkle the Mitmita and salt evenly over the meat.

5. 5

   Slowly pour the warm, infused butter over the beef while stirring constantly with a wooden spoon.

6. 6

   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).

7. 7

   Taste and adjust the heat level by adding more Mitmita if desired, ensuring the fruity notes of the Scotch Bonnet shine through.

8. 8

   Serve immediately on a piece of Injera, garnished with Ayib and Gomen on the side.