Gora Quorma (Curried Beef)
From Banquets of the nations, 1911
Serves 4
A hearty beef curry that pairs well with rice.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 102. The excerpt below is the record exactly as published.
one teaspoonful of ground turmeric, and one teaspoonful of ground large red chillies. When brown, put in the prawns and brown. Now add a cupful of water and the fried onions roughly chopped, and one teaspoonful of salt. Close the pot and stew till the prawns are cooked. Eat with rice or bread and fish chutney. 239 BANQUETS OF THE NATIONS Murgi Pulau. (Pillau of Chicken.) Clean a good fat chicken. Put it in a pot with two large cupfuls of water, a large onion cut in four, a small piece of ginger, and salt to taste. Boil till tender, but not too soft. Fry in four ounces of ghee twelve onions finely sliced till they are a nice brown, taking care not to char. Remove the onions and fry in three ounces of butter half a pound of well-washed rice. When the rice has taken up all the butter, add four cloves, four car- damoms, four sticks of cinnamon, two coriander leaves, two blades of mace, and three teaspoonfuls of salt. Give it all a good stir, and pour over the stock the fowl was boiled in, along with a cupful of milk which has been boiled to half its bulk ; add one red and three green chillies sliced, and a handful of sultana raisins. Cover the pot carefully, and stew very slowly on a gentle fire (which ought to be allowed to go down) till ail the moisture is nearly absorbed, being careful to give the mixture a stir now and again to keep it from charring. Cut the chicken into eight pieces and fry in oil till a nice brown, place on a dish and cover with rice, first removing the coriander leaves, the mace, and as much of the cinnamon as possible ; heat the fried onions and strew on the top. Garnish with hard-boiled eggs cut in quarters. Bhara Hussanee. (Grilled Pickled Lamb.) Take two pounds of lamb and cut into fillets about an inch square. Thread six of these alternatively with 240 BENGAL (Mussulman) a slice of green ginger and onions on thin pieces of bamboo or ordinary skewers. Prepare the rest of the meat the same way till all is used. Boil six ounces of ghee, and brown in this one tea- spoonful of turmeric, half a teaspoonful of green ginger, half a teaspoonful of caraway, four teaspoonfuls of ground onions, and half a teaspoonful of ground red chillies. Then brown the fillets and pour in half a cupful of curd, the same quantity of water, and one ounce of salt. Bring to the boil, and simmer gently at side of fire till meat is tender. Eat with rice and chutnies and luchi bhaja. Luchi Bhaja. (Wheaten Flour Cakes.) Make a dough of flour, water and ghee ; knead well. Form into small balls, flatten out with the hands, and fry in ghee. Eat when cold with meats. Gora Quorma. (Curried Beef.) Fry in two ounces of mustard oil four onions finely sliced. When brown lay to the one side, and fry for two minutes in the oil a teaspoonful each of ground turmeric, coriander, and cumin, half a teaspoonful each of cinnamon, caraway, and cloves, a ground red chillie, a teaspoonful of salt, a point of garlic; and then fry two pounds of beef cut into inch squares and about half-an-inch thick. Put all the above in a pot with a large cup of sweet milk curd, the same of water, two bay leaves, two lemon grass leaves, three sliced green chillies
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Cook this with the app: pantry check, scaling, and the assistant.