Kitfo with Collard Greens and Cheese

Steps

1. Slice the lean beef into pieces, removing any visible fat.
2. Using your hands or a food processor, grind the meat until it reaches a finely minced texture (do not over-process).
3. In a pan, melt the clarified butter over low heat. Add the spice mix and salt to the melted butter.
4. Once the butter is hot but before it begins to bubble excessively, add the ground beef mixture to the pan.
5. Mix the meat with the spiced butter quickly until the flavor is incorporated; do not overcook the meat as Ethiopians prefer it rare or medium-rare.
6. Prepare the collard greens by chopping them into small pieces and cooking them until diced and minced.
7. To make Mamojat, mix half of the cooked collard greens with cheese and a little more butter.
8. Serve the Kitfo (meat), Collard Greens, and Mamojat together on Injera.