Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    me onions -- chopped (2 1/2 c)
   1      cloves        garlic -- minced
     1/4  cup           cooking oil
     1/2  teaspoon      coriander -- ground
     1/2  teaspoon      dill weed
     1/8  teaspoon      mace -- ground
     1/8  teaspoon      ginger -- ground
     1/8  teaspoon      cayenne
     1/8  teaspoon      nutmeg -- ground
     1/2  cup           water
   1                    tables cumin seed
   3      pods          cardamom seeds -- opened
   3                    bay leaves
   3                    who cloves
   1      1 inch stick  -- cinnamon
   2      pounds        shoulder lamb -- fat removed, cut in
                        -- 1" cubes
   2      teaspoon      turmeric
   1      teaspoon      salt
     1/8  teaspoon      pepper
                        ***CURRY ACCOMPANIMENTS***
                        chopped green bell pepper
                        chutney
   1      whole         salted peanuts
                        flaked coconut
                        coconut chips
                        sliced bananas -- (dipped in lemon
                        -- juice)
                        raisins
                        preserved kumquats
                        sliced green onions
                        chopped unpared cucumber
                        yogurt
                        pineapple chunks
   1      serve         with rice

Preparation:

In a 3-quart saucepan, cook onions and garlic in oil, covered, for 10 minutes. Add coriander, dill weed, mace, ginger, cayenne, and nutmeg. Cook covered, 10 minutes longer. In a small saucepan, combine water, cumin seed, cardamom seeds, bay leaves, cloves, and cinnamon: simmer, covered for 10 minutes. Strain. Discard seeds. Add liquid to onions. Add liquid to onions. Roll lamb in turmeric. Add to onions along with salt and pepper. Cover and cook about 30 minutes or till tender. Serve with rice and all or some of the accompaniments (footmen) Makes 6 servings. **You can remove the seeds from honeydew halves and fill the hollows with lime sherbet. This is an excellent dessert (or side dish) with a curry dinner.