4 teaspoon fresh ginger; finely grated
1 1/2 teaspoon ground tumeric
1/4 teaspoon cardamom seeds
1 each stick cinnamon; 1 inch long
1/8 teaspoon freshly ground nutmeg
3 each whole cloves
2 lb salted butter
1 small yellow onion; peeled and coarsely chopp
3 tablespoon garlic; peeled and finely chopped
Measure out the spices on a plate.
Melt the butter in a heavy saucepan over moderate heat. Bring the butter up to a light boil. When the surface is covered with a white foam, stir in all the remaining ingredients, including the onion and garlic. Reduce heat to low and cook, uncovered, for about 45 mins. Do not stir again.
Milk solids will form in the bottom of the pan and they should cook until they are golden brown. The butter will be clear.
Strain the mixture through several layers of cheesecloth placed in a colander. Avoid the milk solids and discard them.
Store the spiced butter in a quart jar, covered, in the frig. It will keep for 3 months under refrigeration.
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