An Ethiopian ground beef dish made with mitmita, a traditional spice blend, and clarified butter. Cooked quickly over high heat, it has a bold spice flavor and buttery texture, making it an unusual choice for a special meal.
Melt the butter over low heat and skim off the foam to clarify it; separate out the milk solids at the bottom.
Cook the ground beef in the clarified butter over high heat, stirring constantly, until it releases its juices and is fully cooked.
Add the mitmita, cumin and salt. Cook for another 1–2 minutes so the spices infuse the ground beef.
Serve the hot ground beef with optional fresh cheese and leafy greens.
Important: Cook the ground beef over high heat for a short time; cooking it too long can make it tough. Caution: This recipe cooks the ground beef fully; unlike the traditional Ethiopian preparation, it does not recommend eating it rare or raw. For food safety, make sure the meat is thoroughly cooked. Allergen: contains dairy (butter).
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