Ethiopian Beef Steak Tartar (Kitfo)

1. 1

   Cut the meat in small pieces; remove fat and seams.

2. 2

   In a food processor put small amount of the meat at a time, spread some mitmita, grind until meat is finely chopped; using a fork, remove any residue of fat and seams; place the spicy ground meat in a dish; repeat the process until all required meat is done.

3. 3

   In small pot, on a lower heat melt the butter, add the remaining mitmita, false cardamom, (garlic, black pepper, salt, if needed); remove from heat.

4. 4

   Combine the spicy ground meat with the spicy butter; using fork and spoon, mix it until completely marinated.

5. 5

   Place it in a lightly warm serving dish, serve it immediately with Injera or bread. If preferred, saute the marinated meat for two to three minutes.

6. 6

   Note: As Steak Tartar is uncooked dish, choice of first class quality meat and cleanliness is important.

7. 7

   * You will find these spices in Ethiopian or Indian shops/groceries.

8. 8

   ** Please go to www.yewoinfamilycooking.com to see how to prepare Purified/Clarified Butter (Nitir Kebe).

* Per serving · 4 servings · Values may vary.

No additional tips available.