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Haw well the ghee is stable when cooking at several 100 degrees, so my assumption would be that being at a semi-hot temperature for a long period of time doesn't damage it (I assume it endured high temperatures in the climates where it is traditional also)
It is stable - its basically pure fat. Microbes need water to grow which is why you render the fat from meat to remove water. No water = no spoilage. One method of preserving food was to basically store it in a jar of rendered fat.