Ethiopian Butter

🧂 Ingredients

• 1 pound unsalted butter
• 2 minced shallots, about 1/4 cup
• 2 cloves minced garlic
• 2 tablespoons minced fresh ginger
• 12 to 15 crushed cardamom pods
• 5 whole cloves
• 1 piece cinnamon stick, about an inch long
• 1 tablespoon dried oregano
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground fenugreek

Instructions

• 1 Toast the cardamom, cloves and cinnamon in a dry pan over medium heat until they
  are aromatic, about a minute.
• 2 Cut the butter into cubes.
• 3 Toss everything into a heavy pot and turn the heat on low. Let this come to a
  bare simmer and cook gently for at least 30 minutes. We cooked ours at least an
  hour. It is vital that the milk solids do not burn. If they do, you have ruined
  the butter. Watch for browning, and when you see it, turn off the heat.
• 4 Strain through cheesecloth and store in a clean glass jar. It’ll last 6 months
  in the fridge, at least a week on the counter, and forever in the freezer.

Nutrition Info