Curry Camille Virla

Ingredients

• a pound or so of lamb
• two tablespoons oil
• half a chopped onion
• one or two tablespoons curry
• one tablespoon flour
• half a quart of stock
• one quarter cup of catsup
• one half teaspoon salt
• one half cup of cream
• one-half cup raisins

Method

1. 1

   Brown lamb lightly in a hot saucepan with oil and onion.

2. 2

   Add curry and flour, stir well.

3. 3

   Add apple, stock, catsup, and salt; bring to a boil.

4. 4

   Simmer gently for 1 to 1.5 hours.

5. 5

   Remove meat, strain gravy, add cream and raisins.

6. 6

   Mix meat back into gravy and serve on boiled rice.

Nutrition per serving

As published

This recipe was extracted from Natchez recipes (1900), page 17. The excerpt below is the record exactly as published.

CURRY CAMILLE VIRLA Cube a pound or so of lamb and brown lightly in a hot saucepan with two tablespoons oil and half a chopped onion. Add one or two tablespoons curr> according to taste and one tablespoon flour. Stir well and add a small finely sliced apple, half a quart of stock (preferably lamb or whatever meat you are using), one quarter cup of catsup, one half teaspoon salt and bring to a good boil. Simmer gently for an hour or ninety minutes. Remove meat from grav>^ strain, add one half cup of cream (sour, fresh or cocoanut milk), and you ma> need more, and one-half cup raisins

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