Yield: 6 Servings
Categories: Ethnic, Indian, Curry, Sauces
INGREDIENTS: 3 pt Water 2 Spanish Onions, peeled, chopped 1 ts Garlic puree 1 ts Ginger puree 1 tb ghee 2 ts Salt 10 Cloves 10 Green Cardamoms 6 Pieces Cassia bark 6 Bay leaves DIRECTIONS: 1. Boil the water then add everything else. 2. Simmer for 1 hour with the lid on, by which time the stock should have reduced by half. 3. Strain and discard the soilds. 4. If you like, use 8 ozs meat off-cutts and bones at stage 2 in addition to the other ingredients.