Niter Kibbeh is a spicy butter used in many Ethiopian dishes.
Prepare the mixture to add later:
In a small saucepan, gradually melt:
Bring it to bubbling. When the top is covered with foam, add the mixture and reduce the heat to a simmer. Gently simmer uncovered on low heat for 45 to 60 minutes.
When the surface becomes transparent and the milk solids are at the bottom, pour the liquid through a cheesecloth into a heat-resistant container. Will keep two months tightly covered in the fridge.
(Discard the spices and milk solids.)