Indian Curry

Indian Curry - curry is a sauce - sometimes considered a soup - made by stirring yoghurt into a roux of ghee (a type of clarified butter) and besan (chick pea flour). The spices added vary, but usually include turmeric and black mustard seed.

2 Large Onions
2 Teaspoons of Garlic Powder
5 Cloves
1 1/2 Teaspoons Ground Ginger
1/2 Teaspoon Sajera
2 Teaspoons Ground Coriander
1/4 Teaspoon Termaric Powder
2 Teaspoons Chili Powder
4 Jalapeno Peppers (or more)
2 1/2 Teaspoons Salt
1 16oz can of Peeled Tomatoes
1/2 Lemon (juice of)
1 8oz can of Yogurt

1. Dice the onions into small pieces.
2. Put 3/8 cup of vegetable oil into large saucepan.
3. Add onions to saucepan and brown them.
4. When the onions are lightly browned add a little more oil and put the cloves and sajera into oil and mix with the onions.
5. When the onions are browned add termaric powder and add the jalapeno's, stir, let simmer.
6. Add the tomatoes and crush them.
7. When the tomato mixture begins to boil add the meat. Mix so that it is coated with tomato mixture. Cook with a lid on until the meat is done, about 10 minutes, stir occasionally.
8. Add yogurt, garlic powder, ground ginger, ground coriander, chili powder, salt, and lemon juice.
9. Cover and simmer for about 10 minutes stirring occasionally.
10. Enjoy with rice.