Recipe - Niter Kebbeh

1 pound Unsalted butter
One fourth cup Chopped onions
2 Garlic cloves, pressed
2 teaspoon Grated ginger
One half teaspoon Turmeric
4 Cardamom seeds, crushed
1 Cinnamon stick
2 Whole cloves
One fourth teaspoon Nutmeg
One fourth teaspoon Fenugreek
1 tablespoon Fresh basil

In a small pot, gradually melt butter & bring to bubbling. When the top is
covered in foam, add the other ingredients & reduce heat to a simmer.
Gently simmer, uncovered, on low heat. After about 45 minutes to 1 hour,
when the surface becomes transparent & the milk solids are on the bottom,
pour the liquid through a cheesecloth into a heat resistant container.
Discard spices & solids. Cover tightly & store in the fridge. Will keep up
to 2 months.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini