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Niter Kebbeh (Spiced Clarified Butter) sauces 1 lb unsalted butter 1/4 cup chopped onions 2 cloves garlic, pressed 2 teaspoon fresh gingerroot, grated 1/2 teaspoon turmeric 4 cardamom seeds, crushed 1 cinnamon stick 2 cloves 1/8 teaspoon nutmeg 1/4 teaspoon ground fenugreek seeds 1 tablespoon fresh basil or 1 teaspoon dried ba; sil 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. Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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