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.
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.
Your Curry Stock is ready. Happy cooking!
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