Mutton dry curry Recipe

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Mutton dry curry

Artist:	_	Yield:	4
Categories:	Curries, Lamb & Mutton	Rating:	0
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Ingredients:

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

Procedures:

1	Not all curries have scads of sauce.
2	This one, from the book, "a kitchen symphony," compiled by the singapore symphony orchestra ladies league, is a dry durry from south india.
3	Grind onions, garlic, ginger root, cloves, cinnamon and whole cardamom pods together in food processor.
4	Add salt to taste and ?cup water, then add curry powder and chili powder.
5	Process again.
6	Rub paste into lamb chunks.
7	Heat ghee in skillet.
8	Add lamb and fry until oil rises to surface.
9	Add curry leaves.
10	Simmer 1 ?hours, adding little more water is curry becomes too dry.
11	Mixture should not be soupy.
12	At serving time, squeeze lime juice over curry.
13	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.