This classic Ethiopian dish may be served either raw or cooked. In our cooked version, sauteed chiles, ginger, and Ethiopian spices perfume the dish. Be sure to serve it warm or at room temperature because when it’s cold the flavors become muted.
- 1 1⁄2 lb. beef tenderloin
- 1⁄2 cup spiced butter (see recipe for Nit’r Qibe)
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 Tbsp. finely chopped serrano chile
- 1 Tbsp. finely chopped peeled ginger
- 1 Tbsp. Berbere Spice Mix
- Kosher salt and freshly ground black pepper, to taste
- Fresh lemon juice, to taste
- Finely mince the beef with a large knife, transfer to a bowl, cover with plastic wrap, and set aside.
- Melt the spiced butter in a 10″ skillet over medium heat. Add the onions and cook, stirring frequently, until onions are translucent, about 4 minutes. Add the garlic, chile, and ginger and cook, stirring frequently, until soft and aromatic, about 2 minutes. Stir in the berbere until well combined, then add the meat and cook, stirring frequently, until just cooked through, about 2 minutes. Remove from heat, season with salt and pepper and lemon juice, and serve with Injera.