Curry Of Cold Beef Recipe
Ingredients
| 1 1/2 lb. cold, cooked beef | ||
| 1 oz. butter or fat | ||
| Onion | 1 | |
| Apple sour | 1 | |
| Curry powder | 2 Teaspoon | |
| Flour | 1 Ounce | |
| 1 pt. stock or coconut infusion | ||
| Curry paste | 1 Teaspoon | |
| 4-6 oz. Patna rice | ||
| Lemon juice | 2 Teaspoon | |
| 1 teasp. jam or jelly | ||
| Parsley | ||
| Paprika | ||
| Gherkins | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Trim the meat and cut into small, neat pieces.
Heat the fat and fry the finely-chopped onion and apple for about 7 min without browning too much.
Add the curry powder and flour and cook for at least 5 min.
Add the stock or coconut infusion, curry paste and salt, and, whilst stirring, bring slowly to the boil.
Put in the meat and simmer very gently for 20—50 min until the meat is thoroughly heated and blended with the curry.
Cook the rice and arrange as a border on a hot dish and keep hot.
Add the lemon juice and jelly to the curry, season if required.
Pour into the centre of the rice border, garnish with chopped parsley, paprika and slices of gherkin.
Heat the fat and fry the finely-chopped onion and apple for about 7 min without browning too much.
Add the curry powder and flour and cook for at least 5 min.
Add the stock or coconut infusion, curry paste and salt, and, whilst stirring, bring slowly to the boil.
Put in the meat and simmer very gently for 20—50 min until the meat is thoroughly heated and blended with the curry.
Cook the rice and arrange as a border on a hot dish and keep hot.
Add the lemon juice and jelly to the curry, season if required.
Pour into the centre of the rice border, garnish with chopped parsley, paprika and slices of gherkin.
Chef
