| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Greek | Spices, African | 1 | Servings |
INGREDIENTS
| 1 | lb | Unsalted butter |
| 1/4 | c | Chopped onions |
| 2 | Garlic cloves, pressed | |
| 2 | ts | Grated ginger |
| 1/2 | ts | Turmeric |
| 4 | Cardamom seeds, crushed | |
| 1 | Cinnamon stick | |
| 2 | Whole cloves | |
| 1/4 | ts | Nutmeg |
| 1/4 | ts | Fenugreek |
| 1 | tb | Fresh basil |
INSTRUCTIONS
In a small pot, gradually melt butter & bring to bubbling. When the top is covered in foam, add the other ingredients & reduce heat to a simmer. Gently simmer, uncovered, on low heat. After about 45 minutes to 1 hour, when the surface becomes transparent & the milk solids are on the bottom, pour the liquid through a cheesecloth into a heat resistant container. Discard spices & solids. Cover tightly & store in the fridge. Will keep up to 2 months. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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