Beef Curry Recipe
Cut a pound of fresh beef into bits. Any cheap cut does well for this.
Slice an onion very thinly, and fry together in a dessert-spoonful of
fat of any kind, the meat, onion, and two teaspoonfuls of curry powder.
When they are nicely browned add several cups of water and simmer gently
until the meat is very tender and the onion has become a pulp, thereby
thickening the curry gravy. This requires long, slow cooking. More water
may be added from time to time. If one has a fireless cooker, it should
always be used in curry making. Serve with rice prepared according to
taste. In India, curry and rice are always served in separate dishes.
The rice is served first and the curry taken out and put over it.
Usually chutney (Chapter VIII) is eaten with curry and rice.
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