Kitfo (Ethiopian Steak Tartar)

1. 1

   Melt the niter kibbeh with the mitmita and cardamom until warm so the spices infuse with the butter.

2. 2

   Breaking the meat into small pieces, toss the meat into the warmed butter until evenly coated.

3. 3

   Traditionally eaten raw, serve immediately; or cook as preferred.

4. 4

   Niter Kibbeh (Ethiopian Spiced Butter):

5. 5

   Melt the butter on low heat in a large pot.

6. 6

   Blend together the bishop seeds, cardamom seeds and black cumin until powder form using coffee grinder or food processor. Pour into the butter. Add the dried koseret. Bring to a boil then simmer for 15 to 20 minutes.

7. 7

   Remove from the heat and cool. When room temperature, skim the frothy milk solids off of the top. Carefully pour the clear, clarified butter into a large storage container.

* Per serving · 4 servings · Values may vary.