Subj : National Curry Week - 1
To   : All
From : Dave Drum
Date : Wed Oct 02 2024 19:53:00

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
 
MMMMM

.... "Maybe this world is another planet's hell." -- Aldous Huxley
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