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Mutton Dry Curry

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      Title: MUTTON DRY CURRY
 Categories: Curry
      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 ts 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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