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.
Submitted By BOB WILSON On 01-11-95