Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      small         onions
   2                    garlic cloves
   1                    ginger root piece -- (1/2")
   2                    cloves
     1/2                cinnamon stick
   3                    cardamom pods
                        salt
                        water
   5      tablespoons   Indian curry powder
   2      teaspoons     chile powder
   1      pound         lamb -- cut in bite-size
                        -- chunks
   2      tablespoons   ghee -- clarified butter,
                        -- oil
   2      sprigs        curry leaves
                        lime juice

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.