Kitfo (Cooked) — Spiced Mince
Warm minced beef with mitmita spice and clarified butter.
Kitfo (Cooked) — Spiced Mince is a classic protein-forward Ethiopian recipe built around a handful of pantry staples. It serves 3 and comes together in roughly 20 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 20 minutes without much fuss. The method is straightforward, with each step doing one clear job so the finished dish tastes balanced rather than busy.
The headline ingredients here are minced beef, butter and mitmita. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: minced beef can be replaced with a similar-cut alternative, just keep the fat content roughly the same.
Share this recipe
from Cook MaxEvery share includes a link back to Cook Max so friends can discover more free recipes.
380
kcal
28g
Protein
4g
Carbs
28g
Fat
Ingredients
- minced beef500 g
- butter3 tbsp
- mitmita1 tbsp
- cardamom0.5 tsp
Method
- 1Step 1 ~7 min
Warm butter with spices.
- 2Step 2 ~7 min
Stir in mince; cook just until lightly browned, still juicy.
- 3Step 3 ~7 min
Serve immediately with injera.
Per-step times are approximate and based on the total cook time of 20 minutes.
Pro tips & common mistakes
- Rest the protein for a few minutes after cooking. Slicing straight away lets the juices run onto the board instead of into the bite.
- Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.
You may also like
- Beef Tibs25 min · 3 serves
- Berbere Beef25 min · 4 serves
- Dabo Bread60 min · 4 serves
- Mild Beef Alicha30 min · 4 serves
Browse more Ethiopian recipes or search all recipes.
Frequently asked questions
- How long does Kitfo (Cooked) — Spiced Mince take to cook?
- From prep to plate, Kitfo (Cooked) — Spiced Mince takes about 20 minutes and yields 3 servings. About a third of that is hands-on; the rest is the cooking itself.
- Is Kitfo (Cooked) — Spiced Mince vegetarian?
- No — this version contains non-vegetarian ingredients (minced beef, butter, mitmita). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
- What are the key ingredients in Kitfo (Cooked) — Spiced Mince?
- The headline ingredients are minced beef, butter, mitmita. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
- Can I scale this recipe up or down?
- Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 6. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
- How should I store the leftovers?
- Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
- Can I freeze Kitfo (Cooked) — Spiced Mince?
- Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
- What should I serve with Kitfo (Cooked) — Spiced Mince?
- Kitfo (Cooked) — Spiced Mince pairs naturally with classic ethiopian sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
- What if I do not have one of the main ingredients?
- Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.