Meats & Fish
1 lb Ghee or butter
5 tsp Garlic, minced
1 ea Onion, small, chopped
1 Tbs Ginger, grated
1/2 tsp Black pepper
1/2 tsp Turmeric
1/2 tsp Cardamom, ground
1 tsp Fenugreek seeds
1/2 tsp Cumin seeds
1 ea Cinnamon stick
1/8 tsp Ground cloves
Adapted from Kitchn website, Oct., 2016, by BBF.
Place all ingredients in a saucepan over medium-low heat. If foam rises to the top, skim it off with a spoon. If it rises too much like it is going to boil over, lower the heat.
Continue simmering gently until there is no more foam, about 30 minutes.
Place a strainer with cheesecloth over a heat-proof bowl. Pour the butter through the strainer and discard the solids. Strain as many times as necessary to achieve a completely clear butter with no residue or spices.
Let the butter cool slightly and pour it into a jar or container. Store tightly covered in the refrigerator for up to a couple months or freeze for longer.