This classic Ethiopian dish can be served raw or cooked. In our cooked version, sauteed hot peppers, ginger, and Ethiopian spices flavor the dish. Be sure to serve it warm or at room temperature, because when it’s cold, the flavors disappear.
- 11⁄2 pound of beef tenderloin
- 1⁄2 cup spiced butte
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tbsp. finely chopped serrano chili
- 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 chop the meat with a large knife, transfer to a bowl, cover with plastic wrap, and set aside.
- Melt the seasoned butter in a 10-inch skillet over medium heat.
- Add the onion and cook, often stirring, until the onion is translucent, about 4 minutes.
- Add the garlic, chili, and ginger and cook often stirring to smooth and aromatic—about 2 minutes.
- Add the berbere until well combined, then add the meat and cook, frequently stirring, until cooked through, about 2 minutes.
- Remove from the heat, season with salt, pepper, and lemon juice, and serve with Injera.