OMDB, I have a q about your korma recipe

[lucysmam]

How do you clarify butter?

Is doing that yourself cheaper than buying ghee from Asian supermarkt? I'm off there next weekend so could wait until then if it would be cheaper or as cheap to buy the proper stuff from there

P.S. recipe sounds yummy! and a lot simpler than I had expected

If you melt some butter in a small pot and leave it for a while the milk solids from the butter sink to the bottom. Just skim off any scum that has floated to the top and gently pour off the 'clarified' butter taking care not to include any of the solids.

Ghee lasts well in the fridge so you could get some to have for future use. hth.

I will give that a go! Thanks Carmenere

What carmenere said!

The cost will depend entirely on what type of butter you use. Making it with Lurpack will probably work out more expensive than buying it from the Asian supermarket (it comes in a tin), but making it with value butter may work out cheaper. Check out the prices when you visit your Asian supermarket to see.

Hope you like the korma recipe when you make it!

will check prices out first to see in that case. Thanks very much OMDB