This spiced ghee is delicious over rice or couscous and is great as a base for any curry dish. Search our website for more Ethiopian recipes to cook with your niter kibbeh.
- 500 g salted butter
- 2 tsp grated fresh ginger
- 1 tsp ground turmeric
- pinch of cardamom seeds
- ½ cinnamon stick
- pinch of ground nutmeg
- 2 whole cloves
- ½ small brown onion, peeled and coarsely chopped
- 1 garlic clove, peeled and finely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Melt the butter and heat it until it foams. At this point add the other ingredients. Reduce the heat and simmer gently for about 45 minutes. Do not stir. This will separate out the milk solids, leaving a clear butter mix on top.
Cool the mixture, strain through muslin and discard the milk solids. You can store the spiced butter in the fridge in a sealed jar and use as desired.