Kitfo

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1. 1Step 1: Put the buttermilk into a pot and bring up slowly over low heat. Hold the buttermilk above 122°F and below 149°F for about 40 minutes. If you don't have a thermometer, keep the heat really low and watch it carefully.
2. 2Step 2: Once the buttermilk visibly splits, take the pot off the heat and let it rest for an hour.
3. 3Step 3: Strain through a cheesecloth, wring out any excess liquid, and set aside.
4. 4Step 4: Add the cinnamon, black cardamom, cloves, koseret, fenugreek, and black peppercorns to a large skillet or medium saucepan. Put over medium heat and toast until fragrant.
5. 5Step 5: Add in the butter and let melt. When the butter is fully melted and begins to bubble a little, turn the heat down to as low as it will go.
6. 6Step 6: Add in the garlic and ginger and let this ride, very gently, for an hour. Monitor the heat closely.
7. 7Step 7: After the hour, strain through cheesecloth and transfer to a container for storage.
8. 8Step 8: Dice up your beef into little tiny pieces. Cut planks with a sharp knife, cut those planks into thin strips, line them up, and dice down into little cubes.
9. 9Step 9: Heat the niter kibbeh just barely in a skillet. Add in the mitmita and let bloom slightly in the just hot kibbeh before killing the heat.
10. 10Step 10: Let the pan cool down a bit before adding in the minced beef. We want this to stay raw of course.
11. 11Step 11: Mix through, season with salt and more mitmita to taste before serving up with injera (or kocho), ayib, and gomen.
12. 12Step 12: Take a large head of collard greens and cut the stem out. Give a good wash before adding to a hot lidded skillet or pot.
13. 13Step 13: Let cook, covered, for a few minutes or until wilted down. Cook for another couple minutes or so, uncovered, until the greens are relatively dry.
14. 14Step 14: Chop very finely by hand or in a food processor.
15. 15Step 15: Add about a 1/8 cup of kibbeh to a skillet, bloom maybe a 1/4 or 1/2 tsp of mitmita before adding the gomen, mixing through, and seasoning to taste.