Special Kitfo Leb Leb

Ingredients

• 800 g (1 3/4 lb)lean beef tenderloin — trimmed and very finely minced
• 2 tbspmitmita — or more to taste
• 4 tbspniter kibbeh — gently warmed
• 1 cupfresh ayib cheese — optional, to serve alongside
• 2 cupscooked gomen collard greens — to serve alongside
• 1/2 cuphot water — for warming leb leb kitfo
• 1/2 tspfine salt
• as neededinjera — for serving

Method

1. Start by trimming every scrap of sinew and fat from the 800 g (1 3/4 lb) lean beef tenderloin. It's important to use very cold beef to make it easier to handle and to ensure a clean cut. Once trimmed, mince or cube the beef finely, aiming for uniform pieces to ensure even flavor distribution.
2. In a small saucepan, gently warm 4 tbsp of niter kibbeh over low heat. You want it to just melt into a liquid state without getting too hot, as this will prevent the meat from cooking when combined. The niter kibbeh should be fragrant and fluid, ready to coat the beef.
3. Place the minced beef in a large mixing bowl. Pour the warm niter kibbeh over the beef, then add 2 tbsp of mitmita. Use a spoon or your hands to fold the mixture together, ensuring each piece of beef is coated and glistens with the spiced butter.
4. Taste the mixture for heat and salt, adding 1/2 tsp of fine salt if needed. If you prefer your kitfo leb leb to be barely tepid, briefly warm the mixture in a pan over very low heat, stirring constantly. The beef should remain mostly raw, with just a hint of warmth to release the flavors.
5. Serve immediately on a large platter, accompanied by 1 cup of fresh ayib cheese and 2 cups of cooked gomen collard greens. Arrange injera on the side for scooping up the kitfo. The dish should be aromatic and inviting, capturing the essence of Ethiopian home cooking.