Kitfo

Method

1. Put 160 g of beef fillet, wrapped, in the freezer for 15 minutes so it firms up and stays food-safe cold. Meanwhile set your knives, board and serving plate somewhere cool.
2. Make the gomen: warm 1 tsp of niter kibbeh in a small saucepan over medium heat, add 1 clove of crushed garlic and 1 finely chopped green chilli and stir for 30 seconds. Add 100 g of shredded collard greens and 3 tablespoons of water, cover, and cook 10 minutes over low heat, stirring once or twice, until the greens are silky and the pan is dry. Season with a pinch of the salt and keep warm.
3. Take the beef from the freezer, slice it 5 mm thick against the grain, then chop it to a fine, almost paste-like mince with a heavy sharp knife (or two knives, rocking together). Do not use a food processor — it bruises the meat. Keep the mince on a chilled plate.