Kitfo prepared with extra koseret and basil-infused niter kibbeh for aromatic depth.
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In a small saucepan, melt the niter kibbeh over low heat until it becomes liquid.
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.
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).
Place the finely minced beef in a large stainless steel or glass mixing bowl.
Sprinkle the mitmita, cardamom powder, and salt over the beef, tossing lightly with a wooden spoon to distribute the spices.
Slowly pour the warm herb-infused butter over the beef mixture while stirring continuously.
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).
Serve immediately on a platter lined with injera, accompanied by ayib and gomen on the side.
