Home › The Principles of Cookery › Beef, Curried

Beef, Curried

Take two pounds of beef, freed from fat, bone, and gristle, and cut into small pieces. Slice two onions, and put them in a saucepan with four ounces of butter, two cardamoms, one clove of garlic, and one inch of stick cinnamon. Cook over the fire until the onions are quite tender, taking care that they do not brown; then stir in one table-spoonful of curry powder, one table-spoonful of curry paste, the pieces of meat, and salt. Put the lid on, and let it simmer in the oven, or over a very slow fire, for an hour and a half. Add then a squeeze of lemon, and serve with well-boiled rice, separately. Probable cost, 2s. 9d.