Ingredients

• 2 lbs top round beef (freshly cut)
• 6 teaspoons ground cayenne pepper (Mitmita*)
• 4 tablespoons clarified butter (Nitir Kebe)
• 1 teaspoon cardamom powder (korerima)
• 1/4 teaspoon garlic powder (optional)
• salt and black pepper

Instructions

1. Cut the meat in small pieces; remove fat and seams.

2. In a food processor put small amount of the meat at a time, spread some mitmita, grind until meat is finely chopped; using a fork, remove any residue of fat and seams; place the spicy ground meat in a dish; repeat the process until all required meat is done.

3. In small pot, on a lower heat melt the butter, add the remaining mitmita, false cardamom, (garlic, black pepper, salt, if needed); remove from heat.

4. Combine the spicy ground meat with the spicy butter; using fork and spoon, mix it until completely marinated.

5. Place it in a lightly warm serving dish, serve it immediately with Injera or bread. If preferred, sauté the marinated meat for two to three minutes.

6. Note: As Steak Tartar is uncooked dish, choice of first class quality meat and cleanliness is important.

7. * You will find these spices in Ethiopian or Indian shops/groceries.

8. ** Please go to www.yewoinfamilycooking.com to see how to prepare Purified/Clarified Butter (Nitir Kebe).