MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Mutton Dry Curry
  Categories: Curries
       Yield: 4 servings
  
       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 t  Chili powder
       1 lb Lamb, cut in bite-size
            -chunks
       2 tb Ghee, clarified butter, oil
       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 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.
  
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