The Use of Lard in the Preparation of Curries

Animal fats are not ordinarily used for cooking in India, but English housewives, who do not have the facility of obtaining readymade ghee, can make use of lard in the preparation of curries. Lard is a suitable medium for frying but by itself does not give good results in the preparation of curries; however, when used in conjunction with an equal quantity of butter, it gives passable results. Butter as already mentioned is not suitable for frying and hence all frying should be done in lard when ghee is not available. The combined weight of equal quantities of lard and butter should in all cases be equal to the weight of the ghee mentioned in the recipe. Rice pullao can also be prepared by a similar use of lard but the results are not very good, there being a peculiar effect which is produced on the throat.