Curry, Hindostanee

Ingredients

• two pounds of any meat
• a pint and a half of water
• six cloves
• a blade of mace
• a small piece of cinnamon
• a few cardamom seeds
• four tablespoonfuls of curry powder
• two tablespoonfuls of cocoa-nut milk or a little good cream
• ten blanched and pounded almonds
• the juice of a lemon

Method

1. 1

   Boil the meat in water until half done, skim the broth, add spices, cut meat into pieces, roll in curry powder, and fry in butter.

2. 2

   Fry onions and garlic separately, then add to broth with cocoa-nut milk and almonds.

3. 3

   Stew gently and add lemon juice before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 92. The excerpt below is the record exactly as published.

Curry, Hindostanee. — Boil two pounds of any meat in a pint and a half of water till half done; then take it out and skim the broth, and put to it six cloves, a blade of mace, a small piece of cinnamon, and a few cardamom seeds. Cut the meat into small, square pieces, roll them well in four tablespoonfuls of curry powder, and fry them a nice brown in butter. Cut up two onions and a root of garlic, and fry also till brown, but separate from the meat ; then add the whole to the broth with two tablespoonfuls of cocoa-nut milk or a little good cream, and ten blanched and pounded almonds. Cover the pan closely over, and let it stew gently over a slow fire until well mixed and very hot, and just before serving squeeze in the juice of a lemon

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