Tere Siga፡ጥሬ ሥጋ

Ingredients

• 800 g beef fillet or top round, from a butcher you trust, slaughtered that morning
• 1/2 cup awaze
• 3 tbsp mitmita
• 1/4 cup niter kibbeh, melted
• 2 injera, to serve
• 1 cup gomen kitfo, to serve
• 4 green chillies, to serve

Method

1. 1

   Buy the meat the morning you will eat it, from a butcher who knows you are eating it raw. This is the whole recipe and everything else is arrangement

2. 2

   Keep it refrigerated and covered until the moment it goes to the table

3. 3

   Trim off every trace of fat, sinew and silverskin

4. 4

   Cut it into a few large pieces rather than slices, so it stays cold and people cut their own at the table

5. 5

   Put the awaze and the mitmita into small dishes, and the melted niter kibbeh into a third

6. 6

   Lay the meat on an injera with the dishes around it, the gomen kitfo to one side and the chillies beside that

7. 7

   Each person cuts a piece, drags it through awaze or dips it in mitmita, and eats it with a fold of injera