Kitfo

Place the beef in the freezer for twenty minutes until very firm but not frozen. This makes it much easier to mince finely. Using an extremely sharp knife, hand-mince the beef as finely as possible, almost to a paste-like texture.

Warm the niter kibbeh in a pan over low heat until just melted and fragrant but not hot. The butter should be warm enough to flow easily but not hot enough to cook the raw meat when combined, preserving the traditional texture.

In a bowl, combine the minced beef with the warm niter kibbeh, mitmita spice blend, and salt. Mix thoroughly with your hands or a fork until the butter and spices are evenly distributed throughout the meat and the colour is uniformly rust-red.

For leb leb (lightly warmed) preparation, heat a skillet over medium-low heat and toss the seasoned beef in the warm pan for thirty seconds to one minute, just until the exterior loses its raw colour while the interior remains pink and tender.

Prepare the gomen by sauteing the shredded colvegetable shortening greens with garlic and ginger in a little niter kibbeh over medium heat for eight minutes until wilted and tender but still bright green. Season with salt.

Make or prepare the ayib fresh cheese (or use ricotta as a substitute). The mild, creamy cheese provides essential contrast to the intensely spiced meat, cooling the palate between bites of the fiery kitfo.

Mound the kitfo on a plate of injera, shaping it into a neat dome. Place the gomen and ayib in separate mounds beside the meat. Serve immediately with extra injera for scooping. Kitfo is Ethiopia's most celebrated dish, served at every special occasion.