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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