Fresh Mutton Curry

Ingredients

• one pound of meat
• a tablespoonful of ghee, butter, lard, or dripping
• a teacupful of cocoanut or cow's milk
• a tablespoonful of tamarind water, vinegar, or the juice of half a lemon

Method

1. 1

   Cut and wash mutton.

2. 2

   Fry onion, garlic, and curry powder, then add mutton and fry.

3. 3

   Add water and salt, cover, and simmer for 15 minutes.

4. 4

   Add milk and tamarind water, simmer until grease appears, then serve.

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 5. The excerpt below is the record exactly as published.

tablespoonful of “ ghee,” butter, lard, or dripping into a stewpan with one shredded onion, and fry till brown. Now add a few cloves of garlic, and a table- spoonful of curry powder ; and fry all together for some minutes, taking care that the mixture does not “ catch ” at the bottom of the pan. Throw in your meat and fry for several minutes, stirring briskly. Next pour in a breakfastcup and a half of water with a little salt, give it a thorough stir ; cover, and boil gently for fifteen minutes. Now uncover, and as soon as the gravy thickens (be., the water has boiled away), add a teacupful of cocoanut milk, or cow’s milk, and again boil for five minutes. As soon as the grease rises to the surface, pour in a tablespoonful of tamarind water, vinegar, or the juice of half a lemon. Keep on the fire for a few minutes longer, then serve. Fresh Mutton Curry. — The neck is undeniably the best part. Cut up and wash one pound of meat, fry your onion (as above), add your garlic and curry powder, fry all well together, then ])ut in the mutton ; fry it in thc> mixture, and, when well amalgamated, add two breakfast- 12 ANGLO-INDIAN COOKERY. cupfuls of water and a little salt ; cover, and let it simmer gently for about fifteen minutes, or until you find the meat tender and the liquid perceptibly diminished. Now add a teacupful of cocoanut or cow’s milk ; go on simmering till the grease appears at the surface and the gravy thickens, when add a tablespoonful of tamarind water, vinegar, or the juice of half a lemon

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