Curry

Name: Curry
Yield: Serves 6
Ingredients: 3 tbsp mild curry powder; 1 tsp chilli flakes (red pepper flakes); 800 g/1 lb 12 oz diced mutton or lamb; 800 g/1 lb 12 oz diced mutton or lamb; 1 tbsp flour; 710 ml/1¼ pt/3 cups meat stock; 4 garlic cloves, finely chopped; 1 apple (Granny Smith, or similar tart eating apple); 1 small cauliflower; 3 tbsp vegetable oil or ghee; 3 tbsp vegetable oil or ghee; 3 onions, diced; 1 tbsp butter; 455 g/1 lb/2 cups steamed rice, to serve; salt, to taste; quails’ eggs, to garnish (optional); 1 apple (Granny Smith, or similar tart eating apple); 1 apple (Granny Smith, or similar tart eating apple); 1 small lemon; 200 g/7 oz/1⅓ cups peas

Preparation info

Serves
6

Difficulty
Easy

Appears in

How to Cook The Victorian Way with Mrs Crocombe

By Annie Gray and Andrew Hann

Published 2020

About

Curries were tremendously popular in Victorian Britain. The food of India had long been served in Britain, having been introduced by officers and officials returning from the Raj (the British Empire in India). The first curry house opened in 1810, serving khichri, chutnee and pulao (later anglicised to kedgeree, chutney and pilaf), mainly aimed at those who had lived in India and missed its food. However, it was possible to buy ready-made curry spice bl

Ingredients

Main course

Ingredients

Method