A slightly cooked version of the classic kitfo for those who prefer the meat seared.
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Finely mince the beef by hand using a sharp knife until it reaches a very soft, ground texture, removing any gristle or fat.
Place a large skillet or heavy-bottomed pan over low heat to gently warm up.
Add the Niter Kibbeh to the pan and allow it to melt completely without browning or bubbling too vigorously.
Stir the Mitmita, Korerima, salt, and Koseret into the melted butter to release the aromatics.
Add the minced beef to the pan and stir constantly with a wooden spoon to incorporate the spiced butter.
Cook the meat for only 2 to 3 minutes; the goal of Leb Leb is to just warm the meat through until it turns slightly greyish-pink while remaining very tender.
Immediately remove the pan from the heat to prevent the meat from overcooking and becoming tough.
Serve immediately on a platter lined with Injera, accompanied by Ayib and Gomen on the side.
