Curried Mutton

Ingredients

• two ounces of oil
• one heaped tablespoonful of curry powder
• two peeled and chopped onions
• one chopped sour apple
• one pint of fresh picked boiled shrimps

Method

1. 1

   Fry onions and apple in oil with curry powder until tender.

2. 2

   Add cauliflower and shrimps, and stew for an hour and a half, shaking the saucepan constantly and adding more oil if necessary.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 177. The excerpt below is the record exactly as published.

Curried Mutton) Gulei Sayor (Curried Vegetables) (Gulei Hayam sama Chemp&dak) (Curried Chicken with Vegetable Marrow) (Mentimun sama Ket&m) (Cucumber and Crab) Diging RCisa sama Zeit (Venison with Green Olives) Sagu sama Ayer Kelapa Dan Gula Malaka (Sago Pudding) Omelette Kechil (Little Omelettes) Buwah (Fruit) 443 BANQUETS OF THE NATIONS Salada Ubi. (Potato Salad.) Take a moderate or middling-sized white Patna onion ; remove the outer coats, and slice very fine ; then slice or cut up two hot green chillies, and squeeze over the onion and chillies the juice of a fresh lime ; allow to soak. Take eight or ten well-boiled potatoes, half a teaspoonful of salt, and a teaspoonful of good mustard oil ; bruise the potatoes down with a large silver or plated fork, adding, when they are half bruised, the onions and chillies, with as much only of the lime juice as may be agreeable ; mix all well together with a light hand, so that the potatoes may not cake, and yet be well and thoroughly mashed and mixed. Eat with fish or meats. Otak Iran. (Fish Brains). Boil the brains of any clean fish, after which pass them through a sieve, season well with the following condi- ments fried in two tablespoonfuls of oil : — two teaspoon- fuls of salt, a pinch of turmeric, coriander, a suspicion of garlic, a pinch of cayenne, white pepper, a couple of cardamoms, and a dessertspoonful of ground cocoanut, and put into a basin. Gradually reduce two or three tablespoonfuls of a rich white piquant sauce in a saucepan, along with three tablespoonfuls of thick cream ; when it is cooked to a thick paste, add the brains and take the pan off the fire. Have ready eight or nine scallop shells thoroughly cleaned, fill them with the mixture, and serve hot or cold ; or eat with fish. 444 MALAY Udang Kechil. (Scalloped Shrimps.) Take the necessary quantity of picked shrimps, which pound into a paste, and season with salt, some cool condiments fried in oil, such as a pinch of turmeric, cumin, coriander, ginger, and cinnamon ; add lime juice to taste, and mix in a very small quantity of boiled ground rice. Fill some scallop shells with the mixture, putting small pieces of butter on the top of each ; put them in a moderate oven, and bake for fully ten minutes. Serve either hot or cold with fish or meats. Kuah. (Hot Pot.) Take two pounds of well-broken beef bones, two pounds of rough mutton, six ducks' and six fowls' giblets. Cut up the meat and giblets into two-inch lengths, after scalding the latter. Heat four ounces of oil in a stewpan, slice thin four ounces of onions, and lay them on the oil with six ounces of raw, lean, smoked beef, and the meat and giblets over them ; fry them till slightly browned, but be careful not to char ; moisten with four glasses of stock and two glasses of Madeira ; cook the giblets in this till it falls to a glaze ; next add six pints of water with a tablespoonful of dried mixed herbs in a muslin bag, a teaspoonful of coriander seeds, two teaspoonfnls of cumin, two good bay leaves, a couple of cloves, a small stick of cinnamon, a dozen peppercorns, a teaspoonful of sugar, a pinch of cayenne, and salt to taste ; bring slowly to the boil, 445 BANQUETS OF THE NATIONS skimming carefully, and then add twelve ounces each of turnips, onions, carrots and leeks, also the bones (which first brown in the oven) ; simmer now for four hours, then strain when boiling point has been reached. Let it get cold, then skim. Put two crabs (about six inches across) to boil in the stock. The crabs must be uncooked, and the lungs, etc., taken away. Break up all the legs, but leave the body and claws intact. Cover with the stock, and boil very slowly for half an hour. Strain, and put some of the meat of the crab claws (torn into shreds) in, as well as a tablespoonful of Madeira. Garnish with limes or lemons cut in quar- ters. Eat with rice. Ikan Goring. (Fried Turtle/ Cut some nice thin fillets of turtle, which soak in two waters. Partially fry the fillets and let them cool. Scrape a cocoanut, put a teacupful of boiling water into it, rub it well, strain, and put it aside ; put in two spoonfuls more of water ; strain this also ; cut up three or four green chillies and as many onions as you like, with a point of garlic. Fry them with a little cooked oil, and whilst frying put the last straining of the cocoanut water in with the ingredients till it is dry ; add the first water of the nut, along with a good fat pigeon, and pour the whole over the fish with some vinegar, a teaspoonful each of ground turmeric,, cumin, coriander seeds, and ginger, whole pepper, and salt to taste. Stew gently for two or three hours, till quite tender, 446 MALAY then strain and thicken with a glass of red wine and flour. Eat with potato, shrimp, or vegetable sambals (chutnies) . Gulei Daging Kambing. (Curried Mutton.) Wash a cauliflower, and pull it into small branches. Put two ounces of oil into a stewpan with one heaped tablespoonful of curry powder, and stir them over the fire until mixed ; add two peeled and chopped onions and one chopped sour apple. Fry them until tender, then put in the pieces of cauliflower with one pint of fresh picked boiled shrimps

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