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Curry

4 servings

Ingredients

• 1 kg meat from the leg of mutton
• 2 tablespoon butter
• 1 cup onions, chopped
• salt (a little)
• 1 teaspoon curry powder
• 1 tablespoon flour
• 1 cup water or bouillon
• 250 g rice

Instructions

1. Cut 1 kg of meat from the leg into cubes, leaving the bones behind.
2. Sauté the meat in 2 tablespoons of hot butter with 1 large cup of finely chopped onions, salt, and 1 teaspoon of curry powder.
3. Add 1 tablespoon of flour and finally pour in 1 large cup of boiling water or bouillon; steam the meat until tender for 15 to 20 minutes.
4. Meanwhile, blanch 250 g of rice, cook it quickly until tender in plenty of boiling salted water, then rinse with cold water to keep it grainy.
5. Arrange the curry in a shallow dish and mound the rice around the edge.

Modernized from a treasured 19th-century German cookbook.