Instead of oil or butter, for many dishes I use Niter Kebbeh, which is an Ethiopian clarified spiced butter. It is easy to make, cooking time is about 45 to 60 minutes. Niter Kebbeh is stored in the refrigerator and I use it for up to three months.
500 g butter
3 tablespoons coarsely shredded onion
2 tablespoons coarsely shredded garlic
1 cinnamon stick
1/2 teaspoon tumaric
1/2 teaspoon fenugrec seeds
3-4 cardammon pods
Melt butter at low heat and simmer for 10 minutes. Add all other ingredients and simmer for 30-to 40 minutes.
Strain throufh a narrow sieve or cheesecloth and discard the spices and solids.