Kitfo is a traditional Ethiopian dish, usually consisting of raw minced beef, seasoned with various spices and clarified butter (niter kibbeh). It is often served with a side of injera (sourdough flatbread) or kocho (bread made from the enset plant), and sometimes accompanied by a mild cheese known as ayib. It's important to note that while kitfo is traditionally served raw (téré), it can also be lightly cooked (léb léb) or fully cooked, depending on personal preference.

Here's a basic recipe for kitfo. Please be aware that eating raw or undercooked beef carries a risk of foodborne illness, especially for those with compromised immune systems. Be sure to use fresh, high-quality beef and handle it with care.

**Ingredients:**

- 1 lb beef tenderloin, finely minced or ground
- 4 tablespoons niter kibbeh (Ethiopian spiced clarified butter)
- 2 tablespoons mitmita (Ethiopian chili spice blend)
- Salt to taste
- Injera or bread, to serve
- Ayib (Ethiopian cottage cheese), optional, to serve

**For the Niter Kibbeh:**

- 1 lb unsalted butter
- 2 tablespoons minced ginger
- 2 tablespoons minced garlic
- 1 teaspoon turmeric
- 1/2 teaspoon ground cardamom
- 1 cinnamon stick

**Steps:**

1. **Make the niter kibbeh (if you don't have it ready-made):** Melt the butter slowly in a saucepan without letting it brown. Add the ginger, garlic, turmeric, cardamom, and cinnamon stick. Simmer gently for about an hour, making sure it doesn't burn. The spices should infuse into the butter, giving it a rich flavor and aroma. Strain the butter into a clean jar, discarding the spices. This spiced clarified butter can be stored and used for various Ethiopian dishes.

2. Finely mince the beef tenderloin or use a very fine setting on a meat grinder. It's crucial that the meat is chopped very finely for kitfo.

3. Heat the niter kibbeh gently in a pan until it becomes liquid.

4. In a mixing bowl, combine the minced beef, liquid niter kibbeh, mitmita, and salt. Mix well.

5. Now, you can decide how you want to serve it: raw (téré), slightly cooked (léb léb), or fully cooked. If you want it slightly or fully cooked, you can return the kitfo mixture to a pan and heat it gently until it's to your liking. 

6. Serve the kitfo with injera or bread, and optionally with some ayib.

Enjoy your homemade Ethiopian kitfo!
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