Madras Curry

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 1 lb. of mutton, beef or veal (cold left-over meat can be used for this)
  • 2 or 3 small onions
  • 1 tablespoon of curry powder
  • 2 cloves of garlic, the juice of ½ a lemon
  • 2 breakfast cups of stock or water, butter, salt.


Slice the onions and fry till a light brown in butter with the chopped garlic. Add the curry powder, and season with salt. Mix all well, add the stock or water, and simmer for about 20 minutes. Then add the meat, cut in inch lengths and simmer for 1 hour till the meat is quite tender. Before serving add the juice of ½ a lemon.

When cooked meat is used, it need not be added to the sauce till 15 or 20 minutes before serving.