For the curry

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • lb. (¾ k.) top leg of lamb or pork, diced in ½-in. (1-cm.) c


Rub the meat in seasoned flour, and fry the onion in clarified butter until soft but not brown. Transfer the onion to a saucepan, and fry the meat in the butter until brown on all sides. Add it to-the onion, and pour over the stock. Put in the bay leaves and simmer gently for an hour. After an hour, stir in the prepared spices: first put in half the quantity, taste, and then add more as require