Spiced Butter

by on September 15, 2012
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1 TBL grated ginger
1 tsp ground turmeric
½ tsp cardamom seeds
½ stick (or 1 TBL) cinnamon
1/8 tsp ground nutmeg
3 whole cloves
1 LB salted butter
1 small yellow onion – chopped
2 tsp garlic – chopped


1. Measure all dry spices onto a plate
2. Melt butter in a saucepan over moderate heat
3. Bring butter to light boil
4. WHEN SURFACE IS COVERED with white foam stir in spices
5. Mix in dry spices, then add onion and garlic
6. Simmer, uncovered for 45 minutes – DO NOT STIR AGAIN

Milk solids will form in the bottom of the pan and will cook till brown.
The butter should become clear

1. Pour / strain clear butter through three layers of cheesecloth
2. Discard solids in bottom of fry pan
3. Butter can be stored for up to three months in fridge

This is a common ingredient in Ethiopian cooking


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