Mutton Curry

Ingredients

• 1 pound of lean mutton
• a tablespoonful of curry powder
• 2 cupfuls of water
• some onions
• a little pickle

Method

1. 1

   Cut the mutton in thin slices, taking off all the fat, into dice; cut some onions also into dice, and fry them; when nearly done, add the meat and curry powder; fry them all lightly; when almost brown, pour in the water; put the whole into a stewpan, cover, and simmer for an hour, or more, according to the quantity.

Nutrition per serving

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 50. The excerpt below is the record exactly as published.

utton, Curry of. — Cut the mutton in thin slices, taking off all the. fat, into dice ; cut some onions also into dice, and fry them ; when nearly done, add the meat and curry powder (in the proportion of a tablespoonful to each pound of meat) ; fry them all lightly ; when almost brown, pour in 2 cupfuls of water ; put the whole into a stew- pan, cover, and simmer for an hour, or more, according to the quantity. A little pickle may be added. Have some rice, boiled very dry, in a separate dish. Haunch of Mutton, Roast. — Skin the loin, cover the joint with white paper, or with a paste of flour and water. Put it before a good fire for the first ^ hour, basting frequently with dripping. When within J hour of being done, take off the covering, and brown slightly. Dredge the haunch with flour, and baste with butter ; but first pour the dripping from the pan. Make a gravy in the pan with what has dripped from the meat, and a little boiling broth made from the trimmings ; salt and pepper. Serve currant jelly, or currant-jelly sauce. Time, from 10 to 15 minutes per pound. 5 3G ENGLISH AND FBENCH OOOKEBT. Mutton Hashed. — Cut your mutton in slices, put in a pint of gravy or broth into a stewpan, with 1 spoonful of ketchup, and 1 of browning ; slice in an onion, a little pepper and salt ; put it over the fire, and thicken with flour and butter. When it boils, put in your mutton, keep shaking it till it is thoroughly hot ; put it in a soup-dish, and serve. Mutton k l’Indienne. — Put in a stewpan 1 ounce of butter, and 1 pound of lean mutton (all meat) ; cut in dice, set on the fire ; stir with a wooden spoon till hardly any gravy remains. Add a table- spoonful of curry powd

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