Herb-Infused Kitfo

Ingredients

• 1 pound high-quality lean beef (top round or tenderloin), finely minced
• 0.5 cup niter kibbeh (clarified spiced butter)
• 2 tablespoons dried koseret (Ethiopian herb)
• 0.25 cup fresh basil leaves, finely chopped
• 1.5 tablespoons mitmita (spiced chili powder)
• 1 teaspoon cardamom powder (korarima)
• 0.5 teaspoon salt
• 1 cup ayib (Ethiopian cottage cheese)(optional)
• 1 cup gomen (collard greens), sautéed(optional)
• 4 pieces injera (flatbread)

Instructions

1. 1

   In a small saucepan, melt the niter kibbeh over low heat until it becomes liquid.

2. 2

   Add the dried koseret and the finely chopped fresh basil to the melted butter, allowing them to steep for 5-7 minutes to infuse the aromas.

3. 3

   Strain the infused butter through a fine-mesh sieve to remove the herb solids, then set the liquid butter aside to cool slightly (it should be warm, not hot).

4. 4

   Place the finely minced beef in a large stainless steel or glass mixing bowl.

5. 5

   Sprinkle the mitmita, cardamom powder, and salt over the beef, tossing lightly with a wooden spoon to distribute the spices.

6. 6

   Slowly pour the warm herb-infused butter over the beef mixture while stirring continuously.

7. 7

   Continue to mix until the beef is evenly coated and has slightly changed color from the warmth of the butter, but remains essentially raw (leb-leb style).

8. 8

   Serve immediately on a platter lined with injera, accompanied by ayib and gomen on the side.