Recipe - Niter Kebbeh (Spiced Clarified Butter)

1 pound Unsalted butter
One fourth cup Chopped onions
2 Cloves garlic, pressed
2 teaspoon Fresh gingerroot, grated
One half teaspoon Turmeric
4 Cardamom seeds, crushed
1 Cinnamon stick
2 Cloves
1/8 teaspoon Nutmeg
One fourth teaspoon Ground fenugreek seeds
1 tablespoon Fresh basil
or 1 teaspoon dried basil

In a small saucepan, gradually melt the butter and bring it to
bubbling. When the top is covered with foam, add the other
ingredients and reduce the heat to a simmer. Gently simmer,
uncovered, on low heat. After about 45 to 60 minutes, when the
surface becomes transparent and the milk solids are on the bottom,
pour the liquid through a cheesecloth into a heat resistant
container. Discard the spices and solids.

Covered tightly and stored in the refrigerator, Niter Kebbeh will
keep for up to 2 months.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ethiopia.zip