Preparation:
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 little more water is curry becomes too dry. Mixture should not be soupy.
At serving time, squeeze lime juice over curry. |
