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 durry 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 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. Each serving contains about: 226 calories; 206 milligrams sodium; 72 milligrams cholesterol; 11 grams fat; 13 grams carbohydrates; 20 grams protein; 1.01 grams fiber. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (405g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 21 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 37.2mg||1 %|
|Potassium 607.8mg||16 %|
|Total Carbohydrate 34.9g||10 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 25.4g|
|Protein 4.6g||7 %|
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Calories per serving: 158
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