Berbere
INGREDIENTS:
2/3 c Raw almonds 1/2 tb Grated ginger
2 c Warm water 1 ts Minced green chilies
3 tb Ghee 2 lb Trimmed fresh spinach
1 ts Black mustard seeds 1/3 c Shredded coconut
1/2 ts Whole cumin seeds 1 ts Salt
1/4 ts Fenugreek 2 tb Water
1 1/2 tb Brown sugar 1/8 ts Nutmeg
2/3 c Raw almonds 1/2 tb Grated ginger
2 c Warm water 1 ts Minced green chilies
3 tb Ghee 2 lb Trimmed fresh spinach
1 ts Black mustard seeds 1/3 c Shredded coconut
1/2 ts Whole cumin seeds 1 ts Salt
1/4 ts Fenugreek 2 tb Water
1 1/2 tb Brown sugar 1/8 ts Nutmeg
Soak nuts in warm water for 4 hours or overnight. Drain, wash & drain again.
Heat ghee in a large pot over moderate heat. When hot, but not smoking, add the spice seeds & sugar. Fry till the seeds darken & the sugar caramelizes. Add the ginger, chilies, spinach, nuts, coconut & salt. Cover, reduce heat to low & cook for 10 minutes. Uncover, gently turn the spinach over. Add water if necessary. Cook for a further 10 minutes.
Stir in the nutmeg & heat through for 1 to 2 minutes. Garnish with lemon & serve.
Yamuna Devi, "The Art of Indian Vegetarian Cooking"
Heat ghee in a large pot over moderate heat. When hot, but not smoking, add the spice seeds & sugar. Fry till the seeds darken & the sugar caramelizes. Add the ginger, chilies, spinach, nuts, coconut & salt. Cover, reduce heat to low & cook for 10 minutes. Uncover, gently turn the spinach over. Add water if necessary. Cook for a further 10 minutes.
Stir in the nutmeg & heat through for 1 to 2 minutes. Garnish with lemon & serve.
Yamuna Devi, "The Art of Indian Vegetarian Cooking"