tdavie
Unconscious Objector
First off, ghee is butter that has had all of the water (and supposedly most of the water soluble components) removed, leaving only milk fats. Cool fact; it won't go bad sitting at room temperature for many months.
Making the ghee was tricky since I first had to make cannabutter (1/3 oz abv plus 1 g fresh mids into ~1/3 lb butter. When you have the cannabutter, place it in a small pot on the stove and place on the lowest possible heat. When the butter is melted, slowly increase the heat. The butter will start boiling, which is evaporation of water. Remove any froth from the top (some proteins you don't need plus it just looks scummy). When the boiling stops, remove from heat. Carefully decant the ghee into a clean, dry container. This is ghee/clarified butter.
1. Melt 1 1/2 cups ghee into a saucepan.
2. Add about 1 lb cubed goat and raise the heat until the goat is browned.
3. Add 2 large cubed onions.
4. Add 2 large cubed tomatoes.
5. Fry for 5 minutes.
6. Add 2 1/2 cups plain yogurt.
7. Cook until ghee/yogurt slightly separates or until it tastes good.
8. Add 1 package 'Shan' brand Rogan Josh Curry mix. Eh, I added 2/3 package and I think it's a bit too zippy.
9. Cook for 5 more minutes.
10. Place into a large slow cooker, add 2 cups water and cook on high for five hours.
11. About 20 minutes before cooking is finished, add raw spinach and 1/2 cup heavy cream.
I figure there are 6-8 servings, each containing from ~1.2-1.6 g. Considering I'm not a particularly good cook (esp with regard to technical skills), I'll lower that to 1-1.2g/portion.
I've still got an hour or so to go, but I've been tasting the gravy (I know it sounds gross) for 3 hours and I'm fairly buzzed. A portion of this might be all I'd want for an evening.
Yeah it's pretty heavy on the butter/cream.
Really been influenced by a Pakistani grocery that I've been going to for a short while.
Tom
(the goat literally dissolves when you eat it)
Making the ghee was tricky since I first had to make cannabutter (1/3 oz abv plus 1 g fresh mids into ~1/3 lb butter. When you have the cannabutter, place it in a small pot on the stove and place on the lowest possible heat. When the butter is melted, slowly increase the heat. The butter will start boiling, which is evaporation of water. Remove any froth from the top (some proteins you don't need plus it just looks scummy). When the boiling stops, remove from heat. Carefully decant the ghee into a clean, dry container. This is ghee/clarified butter.
1. Melt 1 1/2 cups ghee into a saucepan.
2. Add about 1 lb cubed goat and raise the heat until the goat is browned.
3. Add 2 large cubed onions.
4. Add 2 large cubed tomatoes.
5. Fry for 5 minutes.
6. Add 2 1/2 cups plain yogurt.
7. Cook until ghee/yogurt slightly separates or until it tastes good.
8. Add 1 package 'Shan' brand Rogan Josh Curry mix. Eh, I added 2/3 package and I think it's a bit too zippy.
9. Cook for 5 more minutes.
10. Place into a large slow cooker, add 2 cups water and cook on high for five hours.
11. About 20 minutes before cooking is finished, add raw spinach and 1/2 cup heavy cream.
I figure there are 6-8 servings, each containing from ~1.2-1.6 g. Considering I'm not a particularly good cook (esp with regard to technical skills), I'll lower that to 1-1.2g/portion.
I've still got an hour or so to go, but I've been tasting the gravy (I know it sounds gross) for 3 hours and I'm fairly buzzed. A portion of this might be all I'd want for an evening.
Yeah it's pretty heavy on the butter/cream.
Really been influenced by a Pakistani grocery that I've been going to for a short while.
Tom
(the goat literally dissolves when you eat it)
