For the curry


  • lb. (¾ k.) top leg of lamb or pork, diced in ½-in. (1-cm.) cubes, all skin and fat removed
  • 1 large onion, very finely sliced
  • pints (9 dl.) good stock
  • flour
  • 2 tablespoons seedless raisins or sultanas
  • 2 bay leaves
  • 3 oz. (90 g.) clarified butter


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 required. Add salt if necessary, and 2 tablespoons seedless raisins or sultanas. Simmer very gently for a further half-hour. Meanwhile, cook the rice and prepare the accompaniments. Serve the curry in a fairly deep dish, the rice in a snowy pile on a flatter one, and the accompaniments arranged in a circle round them, and let everyone help himself.

* If you want a very gentle curry, not at all burning to the mouth, leave out all these.