Garlic and Ginger Kitfo
A pungent variation emphasizing fresh aromatics alongside the traditional mitmita heat.
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Ingredients
- 1 lb extra-lean ground beef (top round or sirloin)
- 4 tbsp niter kibbeh (Ethiopian spiced clarified butter)
- 1 1/2 tbsp mitmita (spiced chili powder)
- 2 tsp fresh ginger, finely grated
- 3 cloves fresh garlic, minced into a paste
- 1/2 tsp kosher salt
- 1/4 tsp cardamom powder (korerima)
- 1/2 cup ayib (Ethiopian cottage cheese)(optional)
- 1 cup gomen (collard greens)(optional)
- 3 pieces injera bread
Instructions
- 1
Place the lean ground beef in a large mixing bowl and ensure it is at room temperature.
- 2
In a small saucepan, melt the niter kibbeh over low heat until it is completely liquid but not bubbling.
- 3
Stir the grated ginger and minced garlic into the warm butter and let them steep for 1 minute to release their aromatics.
- 4
Whisk the mitmita, salt, and cardamom into the butter mixture until a smooth, spicy oil forms.
- 5
Pour the warm spiced butter over the beef and use a wooden spoon or gloved hands to mix thoroughly until the meat is evenly coated.
- 6
For 'leb leb' (slightly cooked), transfer the mixture to a pan over very low heat for 2 minutes just until warm; for traditional kitfo, serve raw.
- 7
Transfer the kitfo to a serving platter and garnish with sides of ayib and gomen.
- 8
Serve immediately with fresh injera used as a utensil to scoop the meat.
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