East Indian Curry

• 2 tablespoons butter
• 2 slices onions
• 3 tablespoons curry powder
• 1 1/2 pounds lamb or beef, cubed
• 1 each bay leaves
• 2 each tomatoes, canned with juice
• 1 pinch saffron threads
• 3 each cardamom seeds
• 1 clove garlic
• 3 whole cloves
• 1 each cinnamon sticks broken in pieces
• 1 teaspoon ginger root shaved
• 1 tablespoon lemon juice
• 1 x salt to taste
• 1 x red hot pepper sauce optional, use sparingly for a hotter curry

1. Melt butter in large iron skillet; add onions and saute gently.
2. Add curry powder and mix thoroughly.
3. Add meat and rest of ingredients except lemon juice and salt.
4. Fill skillet with water and simmer gently 1 hour or until mixture is reduced to a thick sauce.
5. Add lemon juice and salt to taste.
6. Remove garlic clove and whole spices.
7. Serve over rice.

butter, onions, curry powder, lamb, bay leaves, tomatoes, saffron threads, cardamom seeds, clove garlic, cloves, cinnamon, ginger root shaved, lemon juice, salt, red hot pepper sauce

Taken from recipeland.com/recipe/v/east-indian-curry-49001 (may not work)