MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Niter Kebbeh (Spiced Clarified Butter)
  Categories: Sauces
       Yield: 1 servings
  
       1 lb Unsalted butter
     1/4 c  Chopped onions
       2    Cloves garlic, pressed
       2 ts Fresh gingerroot, grated
     1/2 ts Turmeric
       4    Cardamom seeds, crushed
       1    Cinnamon stick
       2    Cloves
     1/8 ts Nutmeg
     1/4 ts Ground fenugreek seeds
       1 tb Fresh basil
            - or 1 teaspoon dried basil
  
   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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