Kitfo

Preparation

1. Trim all fat from high quality beef tenderloin and cut the meat into 1/4 inch chunks. Place the beef chunks in a food processor and pulse gently to create a fine mince, stopping before the meat becomes a paste.
2. Prepare niter kibbeh by melting butter over low heat with minced garlic, sliced ginger, cardamom seeds, and cumin seeds, simmering for 30 minutes until the spices infuse fully. Strain the spiced butter through cheesecloth and let it cool until it is warm but still pourable.
3. In a large bowl, combine the minced beef with mitmita spice powder, salt, and finely chopped scallions, mixing gently. Pour the warm niter kibbeh over the beef mixture and fold it in carefully by hand, being careful not to overwork the meat.
4. Serve the kitfo immediately while still warm, arranged on injera bread with fresh cottage cheese on the side and cooked collard greens as an accompaniment.