Ethiopian Red Lentils (Misr Wat) : Recipes : Cooking Channel Recipe
Special equipment: a spice grinder For the niter kibbeh (spiced butter): Melt the butter in a small saucepan over medium-low heat, swirling occasionally. Stir in the ginger, allspice, fenugreek, oregano, turmeric, cardamom, garlic and onions and bring to a simmer. Simmer until the butter is clear and the milk solids remain on the bottom of the pan, about 30 minutes. Reduce the heat to low if the butter is boiling too quickly--if it burns it will taste bitter. For the berbere (spice mix): While the butter is cooking, whisk together the chile powder, paprika, cayenn...
Source: cookingchanneltv.com