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Mysore Curry

Cut into quarter-inch squares one small onion, two shallots, a seeded green pepper, a seeded ripe red tomato, one peeled and cored apple and one bean sound garlic. Melt a heavy tablespoon butter in saucepan, add the above articles, sprinkle over two tablespoons flour, lightly stir, then add two pounds raw mutton from the leg part cut in three-quarter-inch square pieces. Stir all well together, brown for four minutes, stirring well meanwhile, add a tablespoon curry powder and stir well again.

Moisten with a pint water and tie in bunch a leek, branch each celery and parsley, a sprig thyme, bay leaf and clove. Add to pan with rind of half a sound lemon and half pint fresh or canned peas, season with good teaspoon salt, half teaspoon pepper, and mix well. Cover pan, then set in oven for an hour, being careful to mix once in a while, remove, take up bouquet and lemon rind, dress curry on a hot dish, arrange a rice around and serve with Indian Chutney, etc.