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Ethiopian curried butter
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| Artist: |
_ |
| Categories: |
African, Ethiopian, Sauces & Dressings |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1
| | 3" piece ginger | | | -peeled and grated | | 1/2
| | Onion, minced | | 1
| | Garlic clove | | | -peeled and minced | | 2
| lbs | Butter | | 1
| | 2" piece cinnamon | | 1
| tbsp | Fenugreek seeds | | 2
| tsp | Cumin seeds | | 1
| tbsp | Basil, minced | | 1
| tsp | Cardamon seeds | | 1
| tbsp | Fresh oregano | | 1/2
| tsp | Turmeric | | 1/4
| tsp | Ground nutmeg | | 2
| | Cloves |
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Procedures:
| 1 | Combine ginger, onion, and garlic, and pound to a coarse paste with a mortar and pestle. | | 2 | Set aside. | | 3 | Melt the butter over low heat, stirring constantly, taking care that it does not darken. | | 4 | Skim off the foam as it rises and continue cooking until all the foam is gone. | | 5 | Add the paste and all remaining ingredients to the butter and simmer, uncovered, at the lowest possible heat, stirring occasionally, for 30 minutes. | | 6 | Remove from the heat and allow to cool. | | 7 | Pour off the transparent top layer and reserve it, leaving behind as much of the milk solids and spices as possible. | | 8 | Strain the transparent layer through several layers of cheesecloth. | | 9 | The butter will usually be an oil at room temperature and will solidify in the refrigerator, where it can be kept, covered, for 3 or 4 months. | | 10 | A world of curries by dave dewitt and arthur pais isbn 0-316-18224-9 pg 182 |
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