Title: Curry Stock
Categories: Stock Curry Indian Ethnic Sauce
Yield: 6 Servings

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.

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