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Kitfo, sometimes spelled ketfo, is a traditional dish found in Ethiopian cuisine. Kitfo consists of minced raw beef, marinated in mitmita (a chili powder-based spice blend) and niter kibbeh (a clarified butter infused with herbs and spices). The word comes from the Ethio-Semitic root k-t-f, meaning "to chop finely; mince." Kitfo cooked lightly rare is known as kitfo leb leb.[2] Kitfo is often served alongside—sometimes mixed with—a mild cheese called ayibe or cooked greens known as gomen. In many parts of Ethiopia, kitfo is served with injera, a flatbread made from teff.

Serves 6people
lbs top round beef (freshly cut)
teaspoons ground cayenne pepper (Mitmita*)
tablespoons clarified butter (Nitir Kebe)
teaspoon cardamom powder (korarima)
?4 teaspoon garlic powder (optional)
Salt and black pepper to taste.
In a food processor put small amount of the meat at a time, spread some mitmita, grind until meat is finely chopped; using a fork, remove any residue of fat and seams; place the spicy ground meat in a dish; repeat the process until all required meat is done.
In small pot, on a lower heat melt the butter, add the remaining mitmita, false cardamom, (garlic, black pepper, salt, if needed); remove from heat.
Combine the spicy ground meat with the spicy butter; using fork and spoon, mix it until completely marinated.
Place it in a lightly warm serving dish, serve it immediately with Injera or bread. If preferred, sauté the marinated meat for two to three minutes. Enjoy!

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