- 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.