Niter kibbeh

Missy Wombat's Note:

You can store the spiced butter in the fridge in a sealed jar and use as desired. It's delicious over rice or couscous and great as a base for any curry dish.

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Yield: 1 jar

• 500 g salted butter
• 2 teaspoons grated fresh ginger
• 1 teaspoon ground turmeric
• 1 pinch cardamom seed
• ½ cinnamon stick
• 1 pinch ground nutmeg
• 2 whole cloves
• ½ small yellow onion , peeled and coarsely chopped
• 1 clove garlic , peeled and finely chopped

Directions:

1. Melt the butter and heat it until it foams.
2. At this point add the other ingredients.
3. Reduce the heat and simmer gently for about 45 minutes.
4. Do not stir.
5. This will separate out the milk solids, leaving a clear butter mix on top.
6. Cool the mixture, strain through muslin and discard the milk solids.