Curry Stock
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pints |
water
|
*
|
| 2 | each |
onions
chopped |
|
| 1 | teaspoon |
garlic puree
|
* |
| 1 | teaspoon |
ginger
|
|
| 1 | tablespoon |
ghee (clarified butter)
|
|
| 2 | teaspoons |
salt
|
|
| 10 | each |
cloves
|
*
|
| 10 | each |
cardamom seeds
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
water
|
*
|
| 2 | each |
onions
chopped |
|
| 5 | ml |
garlic puree
|
* |
| 5 | ml |
ginger
|
|
| 15 | ml |
ghee (clarified butter)
|
|
| 1E+1 | ml |
salt
|
|
| 1E+1 | each |
cloves
|
*
|
| 1E+1 | each |
cardamom seeds
|
*
|
Directions
Boil the water then add everything else.
Simmer for 1 hour with the lid on, by which time the stock Strain and discard the soilds.
