Most Ethiopian dishes in Exotic Ethiopian Cooking call for spiced ghee. 
Here is the recipe, it's a pain in the butt to make, but the results, for 
me, have been great. I have changed the proportions of the recipe from 
the book to the ones I've used. BTW, you can buy ghee at some ethnic stores

-2 lbs butter
-1 piece of ginger, chopped
-2 cloves of garlic, chopped
-2 slices of onion, chopped
-1/2 tsp fenugreek seeds
-1/3 tsp white cumin
-1/2 rsp cardamon seeds
-1/2 tsp oregao
a dash of turmeric

Mix the chopped ginger, garlic and onion. Melt all the butter in a pot 
over low heat. Skim the foam of the top of the butter as it melts, until 
it's pretty much clarified. Add onion mixture and spices, stirring gently 
for about 15'. Remove from the heat and let stand until the spices 
settle. Strain and use as needed