Ethiopian Beef Steak Tartar (Kitfo)

READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the meat in small pieces; remove fat and seams.
  • 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.
  • 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.
  • Combine the spicy ground meat with the spicy butter; using fork and spoon, mix it until completely marinated.
  • Place it in a lightly warm serving dish, serve it immediately with Injera or bread. If preferred, sauté the marinated meat for two to three minutes.
  • Note: As Steak Tartar is uncooked dish, choice of first class quality meat and cleanliness is important.
  • * You will find these spices in Ethiopian or Indian shops/groceries.
  • ** Please go to www.yewoinfamilycooking.com to see how to prepare Purified/Clarified Butter (Nitir Kebe).
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