Kuhab (Kebob) Curry

Ingredients

• tender mutton
• some slices of bacon
• some pieces of parboiled onions
• some thin slices of green ginger
• sprinkle with curry-powder
• basting them a little with butter
• basting them a little with gravy

Method

1. 1

   Cut the mutton into pieces about an inch square and half an inch thick.

2. 2

   Carve some slices of bacon, also an inch square but only an eighth of an inch thick.

3. 3

   Cut up some parboiled onions and thin slices of green ginger to match.

4. 4

   Impale these pieces upon small skewers in the order of mutton, bacon, onion, ginger.

5. 5

   Grill the kubabs while basting with butter and gravy, or fry them in butter with some onion, sugar, and put them in a curry sauce.

Nutrition per serving

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 147. The excerpt below is the record exactly as published.

Kuhab (Kebob) Curries in great variety are described in old Indian-English cookery-books, and owing to their condi- ments and ingredients were probably appreciated by early Anglo-Indians who adopted an almost Oriental mode of life more than by moderns. The best kubah cui'ry is one made of tender mutton or veal, and treated as follows : Cut the mutton into pieces about an inch square and half an inch thick; carve some slices of bacon, some pieces an inch square also, hut only an eighth of an inch thick ; cut up some pieces of NATIONAL SOUPS AND COMPOUND DISHES 223 parboiled onions to the same size as the bacon, and some thin slices of green ginger to match. Impale these pieces upon small plated or silver or wooden skewers, in the order of mutton, bacon, onion, ginger. Fill the skewer in this wise, and sprinkle with curry-powder; you now either grill the kubabs before the fire, while basting them a little with butter

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