I should know better than to get involved in cooking ... but here I am getting more and more mired in a project which innocently started by buying a package of fresh injera.
I'm trying to make a lentil wat recipe which calls for spiced butter. I look it up and the most common recipe just seems like more than I want to deal with.
Go to African store. Ask if they have it. Of course.
HOWEVER, instead of a little tub of something, I get taken to the spice rack where I'm told all I need to do is mix cumin and korseret into butter ... hmmmm ... but this seems simple so I buy the packages. Here's info on korsoret
So at first I find zilch recipes using this. But it seems that spiced butter can vary wildly in what is in it.
Here is one with korerima (an Eritrean form of cardamom), ajwan seeds (a spice similar to thyme) and koseret.
Well, I have more koseret than I'll use in this life, I'm not hunting down and buying korerima too. And the recipe involves grinding herbs. I don't do that for religious reasons ... I'm a practicing cooking sloth.
This one uses tumeric (not my favorite spice so I'd have to buy some) and the dreaded koremima but I like the idea .... throw herbs in a pan with butter on low heat for a few hours.
This one I sort of like mainly because it advises to use Land O Lakes butter which I happen to have. Supposedly this butter has the least milk solids ... never knew that.
Also, if I ever clarified butter in my life, it was only twice at most. The clarifying part comes after the simmering right? .
Also, do I really need clarified butter if I don't care about the keeping quality of this? The woman at the African store just said to mix the spices into room temperature butter. But maybe the long simmering is necessary.
So, any tips? I'm thinking I can be creative with what spices I put in there.