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
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.
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