Name: Mutton Dry Curry
Ingredients: 5 sm Onions; 2 Garlic cloves; 1 Ginger root piece (1/2"); 2 Cloves; 1/2 Cinnamon stick; 3 Cardamom pods; Salt; Water; 5 tb Indian curry powder; 2 ts Chili powder; 1 lb Lamb, cut in bite-size chunks; 2 tb Ghee, clarified butter, oil; 2 Sprigs curry leaves; Lime juice

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CATEGORY	CUISINE	TAG	YIELD
Meats	Indian	Curries	4	Servings

INGREDIENTS

5	sm	Onions
2		Garlic cloves
1		Ginger root piece (1/2")
2		Cloves
1/2		Cinnamon stick
3		Cardamom pods
		Salt
		Water
5	tb	Indian curry powder
2	ts	Chili powder
1	lb	Lamb, cut in bite-size chunks
2	tb	Ghee, clarified butter, oil
2		Sprigs curry leaves
		Lime juice

INSTRUCTIONS

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 durry 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 chili 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 little more water is curry
becomes too dry. Mixture should not be soupy.
At serving time, squeeze lime juice over curry.
Each serving contains about: 226 calories; 206 milligrams sodium; 72
milligrams cholesterol; 11 grams fat; 13 grams carbohydrates; 20 grams
protein; 1.01 grams fiber.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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