Lamb’s Head Curry

Ingredients

• a cleansed lamb’s head
• two ounces of butter
• a tablespoonful of curry powder
• half a spoonful of curry paste
• half a pint of good gravy or stock
• the brains
• a handful of bread-crumbs
• a little chopped parsley
• pepper
• salt
• with an egg

Method

1. 1

   Stew the lamb's head until meat falls off the bones, fry onion and spices, mix with gravy, add meat, and stew.

2. 2

   Prepare brains with breadcrumbs and fry.

3. 3

   Serve curry with balls and rice.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 9. The excerpt below is the record exactly as published.

Lamb’s Head Curry. Put a cleansed lamb’s head in a stewpan with sufficient water to cook it, having previously blanched it. Let it stew slowly till the meat falls from the bones. When cool cut it into small TEMPTING DISHES. 19 pieces. Fry a small onion in two ounces of butter to a light brown, add a tablespoonful of curry powder and half a spoonful of curry paste ; mix all together with half a pint of good gravy or stock, put in the meat and let it stew gently for half an hour. Stew the brains in water five minutes, chop them very fine, mixing with them a handful of bread- crumbs, a little chopped parsley, pepper and salt, bind together with an egg

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