Curried Lamb

Ingredients

• some cooked leg of Lamb
• nearly 2 breakfast-cupfuls of well-washed and dried rice
• a little butter
• 2 small table-spoonfuls of curry powder
• 3 table-spoonfuls of tomato sauce
• a chopped onion
• broth from which the fat has not been skimmed

Method

1. 1

   Cut the cooked Lamb into middling-sized dice.

2. 2

   Fry the chopped onion with butter till brown, then add the rice and stir.

3. 3

   Moisten with broth to twice its height and boil on a slow fire, adding more broth as needed.

4. 4

   When nearly tender, mix in the diluted curry powder and tomato sauce, stir for a few minutes, then add the chopped meat and heat through.

5. 5

   Serve garnished with croutons of fried bread.

Nutrition per serving

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 212. The excerpt below is the record exactly as published.

Curried Lamb. — (1) Cut some cooked leg of Lamb into middling-sized dice, and remove all the skin and gristle. Fry a chopped onion with a little butter in a stewpan till brown, then put in nearly 2 breakfast-cupfuls of well-washed and dried rice ; stir for a few minutes over the fire, moisten to twice its height with broth from which the fat has not been skimmed, and boil the rice on a slow fire, adding more broth occasionally, so that it does not get too dry. When nearly tender, mix in 2 small table-spoonfuls of curry powder previously diluted with 3 table-spoonfuls of tomato sauce

Cook this with the app: pantry check, scaling, and the assistant.