2 tbsp. butter
1 or 2 slices onion
2 or 3 tbsp. curry powder
1 1/2 lb. cubed lamb or beef
1 bay leaf
1 or 2 canned tomatoes, plus 1 tbsp. juice
Pinch of saffron
3 cardamon seeds
1 clove garlic
3 whole cloves
1 cinnamon stick, broken in pieces
1 tsp. shaved ginger root
1 tbsp. lemon juice
Salt to taste
Tabasco sauce (optional) use sparingly for a hotter curry

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

Meat used in this recipe may be fresh or leftovers. Vegetables may be added. Leftover or fresh or thawed frozen vegetables such as carrots, green beans, lima beans or peas or any combination of these as well as mushrooms may be used. Have available dishes of condiments such as mango chutney, chopped hard cooked eggs, chopped peanuts or cashews and banana chutney. Any or all of these may be used on top of each serving.