kitfo

Method

Warm the niter kibbeh in a large pan over medium heat and add the chopped red onions, cooking until soft and translucent, about 5 minutes. Add the minced ginger, garlic, and fresh green chillies, stirring constantly for 2 minutes until fragrant. Add the raw beef mince and cook gently, breaking it up with a wooden spoon, until it changes colour but remains slightly pink, about 8-10 minutes; do not overcook. Remove from heat and stir through the mitmitta, salt, black pepper, and fresh lemon juice, tasting and adjusting seasonings as needed. Fold in the fresh coriander and transfer to a serving platter. Serve warm or at room temperature on injera bread, traditionally accompanied by cottage cheese and extra injera on the side.