CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668a0b6a   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Lamb Dry Curry   
    Categories: Lamb/mutton, Curries, Citrus, Chilies   
         Yield: 4 Servings   
       
         5 sm Onions   
         2 cl Garlic   
         1    1/2" ginger root piece   
         2    Cloves   
       1/2    Cinnamon stick   
         3    Cardamom pods   
              Salt   
              Water   
         5 tb Indian curry powder   
         2 ts Chile powder   
         1 lb Lamb; cut in bite-size   
              - chunks   
         2 tb Ghee   
         2    Sprigs curry leaves   
              Lime juice   
       
     Not all curries have scads of sauce. This one, from the   
     book, "A Kitchen Symphony," compiled by the Singapore   
     Symphony Orchestra Ladies League, is a dry curry from   
     South India.   
        
     Grind onions, garlic, ginger root, cloves, cinnamon and   
     whole cardamom pods together in food processor. Add salt   
     to taste and 1/4 cup water, then add curry powder and   
     chile powder. Process again. Rub paste into lamb chunks.   
        
     Heat ghee in skillet. Add lamb and fry until oil rises   
     to surface. Add curry leaves. Simmer 1 1/2 hours, adding   
     a little more water if curry becomes too dry. Mixture   
     should not be soupy.   
        
     At serving time, squeeze lime juice over curry.   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Archives   
       
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