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Curried Mutton Forcemeat Balls

Place two pounds of mutton cut from the leg into a mortar and pound it to a pulp, then mix in a tablespoonful each of chopped sweet herbs, salt and pepper, two tablespoonfuls of fine breadcrumbs, a well beaten egg and sufficient gravy made from the bones and trimmings of the mutton to form the whole into a mass. Shape it into balls about the size of a large walnut and roll them well in breadcrumbs. Put four ounces of fat into a fryingpan, make it hot, add one tablespoonful of ground onions, one-fourth tablespoonful each of ground turmeric and chillies, one-half teaspoonful each of ground ginger and peppercorns and one-fourth teaspoonful of ground garlic. Fry these until they color, sprinkling over about one tablespoonful of water. Put in the forcemeat balls, salt to taste and fry until they are brown; pour in one breakfast cupful of mutton broth, cover the pan and simmer over a slow fire for about two hours. Turn the curry on a dish, and serve with a border of boiled rice.