Bengal Curry

Ingredients

• Two pounds of Meat— Chicken, Veal, Beef, or Babbit.
• Six Onions.
• One Clove Garlic.
• Two Cardamoms.
• One inch of Cinnamon.
• One tablespoonful of Curry Powder.
• One tablespoonful of Curry Paste.
• Quarter of a pound of Butter.
• Lemon-juice.
• Salt.

Method

1. 1

   Cut the meat in pieces; slice the onions and put them in a saucepan with the butter, cardamoms, garlic, and cinnamon; cook until the onions are tender.

2. 2

   Stir in the curry powder, paste, meat, and salt.

3. 3

   Cover and let it simmer in the oven.

4. 4

   If using chicken or rabbit, cook for one hour; if beef or mutton, two hours.

5. 5

   Add lemon juice before serving with boiled rice.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 22. The excerpt below is the record exactly as published.

Bengal Curry. Ingredients, Two pounds of Meat— Chicken, Veal, Beef, or Babbit. Six Onions. One Clove Garlic. Two Cardamoms. One inch of Cinnamon. One tablespoonful of Curry Powder. One tablespoonful of Curry Paste. Quarter of a pound of Butter. Lemon-juice. Salt.

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