Ethiopian Spiced Clarified Butter with Garlic, Ginger and Warm Spices

What you need

• 1 piece cinnamon stick, 5 cm (2 in)
• 3 black cardamom pods, lightly crushed
• 4 whole cloves
• 1 tsp fenugreek seeds
• 1 tsp coriander seeds
• 1 tsp black peppercorns
• 1 tsp cumin seeds
• 450 g (1 lb (4 sticks)) unsalted butter, cubed
• 40 g (1/4 cup) yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tsp dried oregano, stands in for besobela, Ethiopian holy basil
• 1 tsp ground turmeric
• 1 pinch ground nutmeg

Method

Restated from the original video

1. 1

   Toast the cinnamon stick, black cardamom pods, cloves, fenugreek seeds, coriander seeds, peppercorns and cumin seeds in a dry pan over medium heat, shaking often, until fragrant, 2-3 min. Take them off the heat at once if they start to smoke.

2. 2

   Melt the butter in a heavy saucepan over low heat without stirring. White foam will rise to the top.

3. 3

   Add the onion, garlic, ginger, oregano, turmeric, nutmeg and the toasted spices.

4. 4

   Turn the heat to its lowest setting. Keep the butter at a bare shimmer, with only a few lazy bubbles, for 45-60 min. The foam will fade, the milk solids will settle brown at the bottom, and the butter will turn clear and golden. Lower the heat if anything browns quickly, because burnt solids make the butter bitter.

5. 5

   Take the pan off the heat and cool for 10 min.

6. 6

   Line a fine sieve with a double layer of cheesecloth and set it over a clean jar. Pour the butter through slowly, leaving the solids in the pan.

7. 7

   Let the butter cool uncovered until it starts to set, then seal the jar. Refrigerate and use within 3 months. Use it as the cooking fat for stews and vegetables.

Imported from daringgourmet.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.