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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.
Recipes

Lamb Stew

Ingredients
  • 4 tbsp ​​QBB GHEE
  • 1 kg ​​Lamb pieces together with bone, diced, ​​(bones ideally taken from leg)
  • 4 ​​Tomatoes, quartered
  • 4 tbsp ​​Meat curry powder
  • 2 sprigs ​Curry leaves
  • 500 ml ​Water
  • Salt to taste


GROUND INGREDIENTS FOR FRYING:
  • 20 ​​Shallots, sliced thinly
  • 8 pips ​​Garlic, sliced thinly
  • 4 cm ​​Ginger
  • 1 tbsp​​Cumin

Instructions
  1. Heat QBB GHEE and saute sliced ingredients until fragrant. Add tomato and curry leaves, stir over low fire.
  2. Add lamb pieces, stir and add water gradually. Cover cooking pot and cook until lamb is tender.
  3. Add meat curry powder, stir evenly, add some water and simmer over low fire. Finish adding the remaining water if necessary. Add salt to taste and ensure lamb pieces are tender before serving.

    Note: It can be served with rice and bread.



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