Mutton Curry
By: Andrew Annuar
Published: Tuesday, December 22, 2009 - 11:06pm

Ingredients




mutton
water
peppercorns
thyme
parsley
butter
curry
salt
rice

Preparation

1 Wipe and cut meat from fore-quarter of mutton in one-inch pieces; there should be three cupfuls. Put in kettle, cover with cold water, and bring quickly to boiling-point; drain in colander and pour over one quart cold water. Return meat to kettle, cover with one quart boiling water, add three onions cut in slices, one-half teaspoon peppercorns, and a sprig each of thyme and parsley. Simmer until meat is tender, remove meat, strain liquor, and thicken with one-fourth cup each of butter and flour cooked together; to the flour add one-half teaspoon curry powder, one-half teaspoon salt, and one-eighth teaspoon pepper. Add meat to gravy reheat, and 
Tools










    .  





Place your ad here Loading...


 

















Tweet
Pin It

 





 






Yield:




4.0 servings





Added:

    Tuesday, December 22, 2009 - 11:06pm  


Creator: 

Andrew Annuar 










Related Cooking Videos





ROUXBE COOKING SCHOOL &
COOKING CLASSES