INDIAN CURRY.

Auckland Star, Volume LXII, Issue 14, 17 January 1931, Page 4 (Supplement)

INDIAN CURRY.

One pound of beef steak (raw, for preference) cut into small squares—for be it known, curry should be eaten with a fork—one small, or half a large onion, twelve dried apricots, one cooking appl'V one large potato, half a pint of stock, one tablespoonful of curry powder, OR6 tablespoonful of dripping, half a table* spoonful of flour, one teaspoonfnl 01 tamarind, which is sold in jars at aU large stores. Salt and spice to taste.. Melt the, dripping in a saucepan," chopped up onion, apple, potato, apri* cots, tamarind. Fry for a few moments and then add flour, curry powder, SB.lt and spices. Fry until brown and in the stock. Stir until the ingredients thicken. Lastly, add the meat. Cover the saucepan, and simmer for two hours. Serve with well-cooked rice;