Lamb or Mutton Curry

Ingredients

• 3 cups lamb or mutton, cut in pieces
• 4 tablespoons butter
• 4 tablespoons flour
• 4% teaspoon curry powder
• 1% teaspoon salt
• 1% teaspoon pepper
• 1 sprig thyme
• 1 sprig parsley
• Cold water
• Boiling water
• 1% teaspoon peppercorns

Method

1. 1

   Cover meat with cold water.

2. 2

   Bring quickly to boiling point.

3. 3

   Drain in colander and pour over 1 quart cold water.

4. 4

   Return meat to kettle, cover with 1 quart boiling water, add onion, peppercorns, thyme, and parsley.

5. 5

   Simmer until meat is tender, remove meat, strain liquor.

6. 6

   Melt butter, add flour mixed with curry powder, salt, and pepper.

7. 7

   When well blended, pour on slowly strained liquor.

8. 8

   Bring to boiling point.

9. 9

   Serve with border of steamed rice.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 121. The excerpt below is the record exactly as published.

LAMB OR MUTTON CURRY 3 cups lamb or mutton, cut in 4 tablespoons butter 1-inch pieces (for suitable 4 tablespoons flour cuts see p. 282) 4% teaspoon curry powder 3 onions, cut in slices 1% teaspoon salt l% teaspoon peppercorns 1% teaspoon pepper 1 sprig thyme Cold water 1 sprig parsley Boiling water

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