Tamarind Glaze

1 cup tamarind paste
1⁄4 cup sliced shallots
2 tbsp garlic, chopped
1⁄2 cup lemon grass, sliced
2 kaffir lime leaves
2 Thai bird chillies
1⁄2 cup sugar
1 tbsp whole cumin seed, toasted
2 qts chicken stock
salt & pepper to taste

In a medium, non-reactive sauce pan, combine all ingredients. Simmer lightly for about one hour until the glaze is thick and syrupy; strain and season with salt if necessary.

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