Ethiopian Leb Leb Kitfo

Directions

1. 1

   Melt the spiced butter fully

   Warm the niter kibbeh in a skillet over medium-low heat until it's completely liquid and starting to release its fragrant, herby aroma.

2. 2

   Bloom the spice blend

   Stir in the mitmita and ground cardamom, and let them sizzle gently in the butter for about 30 seconds - this brief toasting wakes up the spices far more than adding them dry at the end would.

3. 3

   Add the beef gently

   Add the finely minced beef to the skillet in an even layer, breaking it apart with a spoon so it has good contact with the spiced butter.

4. 4

   Cook only briefly - this is the whole point of leb leb

   Stir constantly over medium heat for just 3-5 minutes. Unlike a regular saute, leb leb kitfo is meant to stay tender and only lightly warmed through on the outside - pull it from the heat while it's still soft rather than letting it firm up like a typical cooked ground meat.

5. 5

   Season to finish

   Sprinkle in the salt and stir once more to distribute it evenly through the warm, spiced beef.

6. 6

   Serve traditionally

   Serve immediately while warm, alongside crumbled ayib or farmer cheese and fresh injera for scooping.