Cooking For 1966 BENGAL CURRY

Press, Volume CVI, Issue 31088, 17 June 1966, Page 2

Cooking For 1966 BENGAL CURRY

[By

CELIA TIMMS]

Curry is popular at all seasons, but perhaps appreciated even more during winter. Dedicated curry cooks prepare their own curry powder, but outside “curry countries” commercial, curry powder is usually used. Ingredients: 1J lb beef or lamb, cubed, or chicken cut into pieces and boned. 1 pint of stock 4 oz butter 2 medium onions, 1 clove garlic 2 tablespoons curry powder 1 dessertspoon mixed spice Pinch of saffron 1 tablespoon lemon juice 1 teaspoon salt

Method: Heat butter and in this fry the onions, which have been thinly sliced, and the garlic, until browned. Add curry powder, spice, saffron and lemon juice and continue cooking for 10 minutes, stirring to prevent burning. Add the meat or the chicken, the stock and the salt and cook for another three-quar-ters of an hour to an hour or until stock is partly absorbed and the curry thick-

ened. Stir occasionally during the cooking. Then serve with freshly boiled rice. Curry prepared one or two days before it is needed improves in flavour.