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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (June 10, 1962)
1 1 ' 1' fl ll Lamb Ciirry, Apple Chutney, Nai Choru, coconut, and Vegetable Curry are all reminiscent of a visit to exotic India. India a far-off land (hat con jures up thoughts of curries and exotic foods with such un familiar names as Sambal, Payasam, Nai Choru, Chapatti. Curry dishes have endless va riations hot, bland, dry, liq uid. They may he made with iish, meat, poultry, or vege table lor a one-dish meal or one of many served at a party. A curry is generally accompa nied by small side dishes which are designed io add variety in color, flavor, and texture. These may include chutney; grated coconut; roasted pea nuts, cashew, or pistachio nuts; crisp crumbled bacon; Bombay duck (salt dried fish); chopped whites and sieved yolks of hard-cooked eggs; chopped onions, pickles, or tomatoes. The reference to an "8-boy" or "10-boy" curry goes back to a time when the rice and each curry accompaniment was car ried to the table by an injivi dual bearer. Here are recipes for curries, both meat and veg etable, with a choice of two chutneys, a typical rice dish, and the bread called Chapatii. Lamb Curry TO PREPARE: 25 MIN. TO COOK: 1 HR. cap cooking oil 1 lb. boneless lamb shoulder, cut hi 1-in. cubes Vt cup chopped onion 1 cloTe garlic, minced 1 tablespoons packaged crated coconut 1 tablespoon curry powder Vt tenspssn Accent 1 chili pepper, finely chopped 2 cups beef broth 1. Heat 2 tablespoons of the cook ing oil in a large, heavy skillet. Lightly coat lamb pieces with flour. Add meat to skillet and brown evenly over medium heat. Remove meat from skillet with a slotted spoon and set aside. 2. Add remaining oil, the onion, garlic, and coconut to skillet; cook until onion is soft, stirring occasionally. 3. Stir in curry powder. Accent, chili pepper, broth, and browned meat. Cover skillet, bring to boil ing, and cook over low heat until meat is tender, about 1 nr., stir ring occasionally. 4. Serve with saffron rice. i serving Appte ChutiMy to prepare: 20 wn. to cook: 36-40 MIN. 4 cups coarsely chopped tart apples 1 medium-siied onion, chopped 1 green pepper, chopped 1 cup firmly packed brown sugar 1 cup dark corn sirup 1 Vt cups cider vinegar 1 tablespoon lemon Juice 1 tablespoon mustard seed 1 tablespoon ground ginger 114 teaspoons salt 1 teaspoon grated lemon peel 1 clore garlic 1 lb. seedless raisins 1. Combine all ingredients in a large saucepan. Bring mixture rapidly to boiling, stirring con stantly. Simmer, uncovered, SS to 40 min., stirring occasionally, until mixture thickens. Remove from heat and discard garlic. 2. If chutney is to be canned, pour immediately into six hot half-pint jars and seal according to manu facturer's directions. Process in boiling water bath. Cool. 3. Serve as a meat or curry ac companiment Six Vt-pt. jars chutney Put sealed jars on a rack in a large kettle. Cover jars with at least 1 in. of boiling water. Boil for 5 min. FomttD Wkly, ;u l, I Ml
