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Calcutta Curry

ingredients

serves 4
25 g (1 oz) lard
600 g (1 1/4 lb) shin of beef, cut into 3 cm (1 1/4 inch) cubes
300 ml (1/2 pint) water
2 onions, skinned and sliced
1 garlic clove, skinned and crushed
15 ml (1 tbsp) hot curry powder
2.5 ml (1/2 tsp) turmeric
2.5 ml (1/2 tsp) ground cumin
150 ml (1/4 pint) milk
salt

method

1. Melt half the lard in a heavy saucepan or flameproof casserole and fry the meat cubes quickly to seal. Stir in the water, cover and simmer very gently for about 1 1/2 hours until the beef is tender.

2. Melt the remaining lard in another pan and fry the onions for 5 minutes until golden brown. Stir in the garlic and spices and fry gently, stirring, for a further 4-5 minutes. Blend in the milk, then add to the cooked meat with salt, to taste. Simmer, uncovered, for about 10 minutes or until the juices are reduced slightly.

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Also see categories;

Beef curries
Curries

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