Quookma Curry

Ingredients

• Cut up about a pound of very tender mutton
• Melt a quarter of a pound of butter
• a couple of white onions cut into rings
• a couple of cloves of garlic finely minced
• a tea-spoonful of pounded coriander-seed
• one of pounded black pepper
• half one of pounded cardomoms
• half one of pounded cloves

Method

1. 1

   Stir mutton with ginger and salt.

2. 2

   Fry onions and garlic in butter, then add spices.

3. 3

   Cook until mutton is tender and browned.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 172. The excerpt below is the record exactly as published.

Cut up about a pound of very tender mutton without any bone, and stir the pieces about in a big bowl with a dessert- spoonful of pounded green ginger, and a sprinkling of salt. Melt a quarter of a pound of butter in a stew- pan, and throw into it a couple of white ^onions cut int® 304 CULINARY JOTTINGS FOR MADRAS. rings, and a couple of cloves of garlic finely minced. Fry for about five minutes, and then add a tea-spoonful of pounded coriander-seed, one of pounded black pepper, half one of pounded cardomoms, and half one of pounded cloves

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