Kitfo -- Ethiopian Steak Tartar

This is one of my favorite dishes. Lightly spicy and with a lively flavor, it is an amazing piece of Ethiopian cuisine. Recipe: ------------------------- 1kg/2lbs round/beef leg meat, trimmed of fat and grisel. 1T salt (Mitmita) 1T dried bird's eye chili (can substitute Thai Chilis or Ceyenne) 1t whole cardamon, crushed or freshly ground. 1/4 t garlic powder 1/4 t ginger Fresh ground black pepper to taste (Spiced butter) 4T/60g butter 1t birds' eye chili (or substitute Thai Chili or Ceyenne) Prepare the mitmita by grinding or pounding the ingredients together. Note that if things are coarse that is ok. Grinding doesn't have to be perfect. In a small pot heat the butter and 1t of the chili peppers together on med-low heat. Cut meat into cubes and work in batches through a food processor, dividing the mitmita between the batches. Once the butter has fully melted and foam is well formed, skim the milk solids off the butter. If using whole chilis just remove the chilis (otherwise you can strain the butter when adding using a tea strainer). Stir together meat and butter, and mix well with a spoon. Serve with injera or bread. Health and safety note: this dish contains raw meat. Please use meat you can trust, preferably in large pieces. If not consumed shortly then make meatballs or otherwise cook the leftovers. The Centers for Disease Control do not recommend the consumption of raw meat.

Видео Kitfo -- Ethiopian Steak Tartar автора Кухня в стиле классицизма