Lamb Curry

Ingredients

• Cut the meat into small pieces
• roll in flour
• fry in hot olive oil, pork fat, or butter
• an onion
• a cupful each strained tomato
• a cupful each rice
• a powder

Method

1. 1

   Cut meat into small pieces, roll in flour, and fry until brown.

2. 2

   Fry onion in the same way, then cover with boiling water and simmer until tender.

3. 3

   Add strained tomato and rice, then curry powder.

4. 4

   Cook for ten more minutes and serve.

Nutrition per serving

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 12. The excerpt below is the record exactly as published.

LAMB CURRY — Cut the meat into small pieces, (and the inferior portions, such as the neck can be utilized in a curry), roll in flour and fry in hot olive oil, pork fat, or butter, until a rich brown. Mince or slice an onion and fry in the same way. Then put into a saucepan, cover with boiling water, and simmer until the bones and gristly pieces will slip out. When the meat is sufficiently tender add a cupful each strained tomato and rice, then a powder

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