Dry Cuny

Ingredients

• a pound of any meat
• a large tablespoonful of 'glum'
• a clove of garlic
• a tablespoonful of curry powder
• one onion sliced
• add salt
• a tablespoonful of tamarind water

Method

1. 1

   Cut the meat very small and put it in a pan with glum, garlic, curry powder, and sliced onion.

2. 2

   Fry over a slow fire until the grease disappears, then add salt and tamarind water, vinegar, or lemon juice, and serve.

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 7. The excerpt below is the record exactly as published.

Dry Cuny. — Cut up a pound of any meat very small, almost minced. Put it in a pan with a large tablespoon- ful o! “ gluM',” butter, lard, or drl])}»ing, a clove of garlic, 16 ANGLO-INDIAN COOKERY. a tablespoonfiil of cuny powder, and one onion sliced. Fry all together over a slow fire. As soon as the grease disappears, add salt and a tablespoonful of tamarind water, vinegar, or lemon juice, and serve. Egg Curry . — Hard-boil some eggs ; shell, cut in half, and keep aside. Into a pan put a tablespoonful of “ghee,” butter, lard, or dripping, and a sliced onion, some garlic, a tablespoonful of curry powder

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