Total Time:
40 min
10 min
Inactive Prep:
20 min
10 min
4 to 6 servings


  • 1 1/2 pounds beef tenderloin, finely minced
  • 1/2 cup spiced butter
  • 1 small onion, finely chopped
  • 1 tablespoon finely chopped serrano chile
  • 1 tablespoon finely chopped peeled ginger
  • 2 cloves garlic, finely chopped
  • 1 tablespoon mitmita (Ethiopian spice powder)
  • Kosher salt and freshly ground black pepper
  • Fresh lemon juice
  • Injera (Ethiopian flatbread), for serving
  • Ayib (Ethiopian cheese), for serving


Place the meat in a bowl, cover with plastic wrap and set aside.

Melt the butter in a 10-inch skillet over medium heat until it darkens. Strain into a bowl and refrigerate until thick and cooled, and then return to the skillet to melt. Add the onions and cook, stirring frequently, until translucent, about 4 minutes. Add the chiles, ginger and garlic and continue cooking, stirring frequently, until soft and aromatic, about 2 minutes. Stir in the mitmita until well combined, and then add meat and cook, stirring, 2 minutes longer. Remove from the heat, season with salt, black pepper and lemon juice and serve on a plate of injera with ayib on the side.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.