An Ethiopian steak tartar; one of those traditional meals you can find at almost every Ethiopian restaurant. It is traditionally served raw, though now usually (at least in the United States) served rare unless you specifically request otherwise. Or, you can make your own:
The steak should be freshly ground. Mix together with 2 oz. melted butter and the rest of the spices; serve immediately with injera. The warmth of the butter gives the ground steak a beautiful texture. If you dislike raw meat, mix it with the spices and saute it in the butter for about 5 minutes, though you should be careful not to cook it too much.