Khoormah Curry

Ingredients

• Two tablespoonfuls of coriander
• six cloves of garlic
• six red chillies
• one onion
• half an ounce of green ginger
• one tablespoonful of salt
• two pounds of mutton
• two tablespoonfuls of fresh butter
• two breakfast cups of milk curds
• a little allspice
• an onion thinly sliced

Method

1. 1

   Pound or grind coriander, garlic, chillies, onion, ginger, and salt into a paste.

2. 2

   Mix with mutton until well combined.

3. 3

   Add butter, milk curds, allspice, and sliced onion.

4. 4

   Put into a saucepan and simmer gently until the liquid almost disappears.

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 6. The excerpt below is the record exactly as published.

Khoormah” Curry. — This is a Mahometan dish, and, if made successfullj, constitutes an agreeable change from our “English” curries. Get together the following ingredients ; — Two tablespoonfuls of coriander, six cloves of garlic, six red chillies, one onion, half an ounce of green ginger, one tablespoonful of salt. Pound or grind all these into a paste. Take two pounds of mutton, cut into small pieces, and mix with the paste till both are tho- roughly amalgamated. Now mix in two tablespoonfuls of fresh hutter, two breakfastcups of milk curds, a little allspice, and an onion thinly sliced

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