In a heavy based medium saucepan on medium-low heat, melt the butter then add rest of the ingredients. Simmer on a low heat for 15 minutes, stirring occasionally, then remove from the heat and set aside.
Sieve the liquified butter twice to remove all solids*, then transfer to sealed container and keep in a cool dry area.
Notes
Optional- grind the fenugreek and black cardamom seeds before adding to the butter for a more intense flavour
The butter becomes very hot so take care not to burn yourself.
This recipe makes around 2 cups of spiced clarified butter.
Storing - Niter Kibbeh should keep in a closed glass jar in a cool place for up to 6 months. It does not require refrigeration.