spelled: ghee
It is available in most specialty stores that carry Indian food and also in organic grocery stores.
Basically, clarified butter. Just fat without the milk solids.
Very long shelf life.
Ghee must be made at the lowest possible temperatures to prevent denaturing the butterfat. Done correctly, it is a long-storage item. Done incorrectly, and it will turn into a sour, rancid mess. (voice of experience here...)