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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

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