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Curry Stock

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

Boil the water then add everything else.

Simmer for 1 hour with the lid on, by which time the stock should have reduced by half.

Strain and discard the soilds.

If you like, use 8 ozs meat off-cutts and bones at stage 2 in addition to the other ingredients.

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