Thursday, August 7, 2008

Curry with Curds

This curry is prepared a little differently. Place in a deep dish one pound of beef or mutton or any kind of meat. Cover with thick curds of milk. These curds should not be too sour. Also add a green mango pepper thinly sliced, and if desired a clove of garlic, finely minced. Let stand in the curds for a couple of hours. In the meantime fry an onion and two teaspoonfuls of curry powder together. When nicely browned add the curd mixture. Cook over a slow fire until meat is tender. Cold sliced meat is very good prepared this way. In this case cook the onions thoroughly before adding the curd mixture. The meat should be cut in small pieces.

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