Ghee with Paprika, Coriander & Lime

In a small skillet, toast the coriander seeds over medium heat, stirring often, until aromatic, about 5 minutes. Let cool. Place the coriander seeds in a small resealable freezer bag and crush with a skillet. Transfer to a bowl. Mix in the sesame seeds, kosher salt, and paprika.

In the same skillet, melt the butter over medium-low heat until the solids separate from the liquid, about 10 minutes. Spoon off and discard the solids. Stir in the spice blend, lime zest, and lime juice. (The ghee will keep in the refrigerator for up to 1 month.)