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Mutton Dry Curry

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


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.




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