---------- Recipe via Meal-Master (tm) v8.03
       Title: CURRY STOCK
  Categories: Curry, Indian, Ethnic, Sauces
       Yield: 6 servings
   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
   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.