Preparation / Directions:
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.