Ethiopian Spiced Butter (Niter Kibbeh)

• 1 lb unsalted butter
• 1 small onion, coarsely chopped
• 3 tablespoons garlic, finely chopped
• 1 teaspoon cardamom pod, crushed lightly with the side of a knife blade
• 1 teaspoon fenugreek seeds
• 1 teaspoon ground cumin
• 1 -2 tablespoon gingerroot, finely chopped
• 1/4 teaspoon grated nutmeg
• 1 teaspoon dried oregano
• 1/2 teaspoon ground turmeric
• 5 -6 basil leaves

1. Place butter in a medium sauce-pan over low heat and melt.
2. Simmer until the surface is completely coated with foam. Take care not to let it brown.
3. While simmering, skim off the foam as it rises to the surface until completely clear.
4. Add all the remaining ingredients. Continue cooking on low heat for about 15- 20 minutes. Pass it through a cheese cloth or sieve . It is now ready to be used . It can be stored in a tightly covered container for about a month in the fridge.

unsalted butter, onion, garlic, cardamom, fenugreek seeds, ground cumin, gingerroot, nutmeg, oregano, ground turmeric, basil

Taken from www.food.com/recipe/ethiopian-spiced-butter-niter-kibbeh-532490 (may not work)