Niter Kebbeh (Spiced Clarified Butter)

• 1 pound butter, unsalted
• 1/4 cup onions chopped
• 2 cloves garlic pressed
• 2 teaspoons ginger root fresh, grated
• 1/2 teaspoon turmeric
• 4 each cardamom seeds crushed
• 1 each cinnamon sticks
• 2 each cloves
• 18 teaspoon nutmeg
• 1/4 teaspoon fenugreek seeds ground
• 1 tablespoon basil fresh, or 1 teaspoon dried basil

1. In a small saucepan, gradually melt the butter and bring it to bubbling.
2. When the top is covered with foam, add the other ingredients and reduce the heat to a simmer.
3. Gently simmer, uncovered, on low heat.
4. 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.
5. Discard the spices and solids.
6. Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months.

butter, onions, garlic, ginger root, turmeric, cardamom seeds, cinnamon sticks, cloves, nutmeg, fenugreek seeds ground, basil

Taken from recipeland.com/recipe/v/niter-kebbeh-spiced-clarified-b-33537 (may not work)