Niter Kibbeh: Ethiopian Spiced Butter - cooking recipe

Ingredients

6 lbs unsalted butter
1/3 cup bishop seed herbs (also known as ajwain, similar to thyme)
1/3 cup cardamom seed
1/3 cup black cumin
1/3 cup koseret herbs (or dried oregano)

Preparation

Melt the butter on low heat in a large pot.
Blend together the bishop seeds, cardamom seeds and black cumin until powder form using coffee grinder or food processor.
Pour into the butter. Add the dried koseret.
Bring to a boil then simmer for 15 to 20 minutes.
Remove from the heat and cool. When room temperature, skim the frothy milk solids off of the top. Carefully pour the clear, clarified butter into a large storage container.