fire until meat is tender. Cold
sliced meat is very good prepared this way. In this case cook the onions
thoroughly before adding the curd mixture. The meat should be cut in
small pieces.

5. Meat Curry with Pastry.

Prepare the curry as in No. 1, adding the dumplings after the meat is
tender. For the dumplings, mix half a cup of flour into a stiff dough
with water. Add a little salt, and roll out very thin. Cut in two-inch
squares. Some like a little fresh cocoanut and cocoanut milk added to
this curry.

6. Meat Curry with Cabbage.

Half a pound of meat is plenty for this very hearty and inexpensive
dish.

Fry the onion, curry powder, and meat together in the usual way. When
nicely browned, add several cups of thinly-shredded or sliced cabbage.
Cover with water and simmer slowly until all are tender. Just before
serving acidulate. In India, tamarind juice is always used for this
purpose, but lemon or lime does very nicely. Carrots or turnips may be
used the same way and are excellent. Eat with or without rice. Usually
this curry is eaten with chupatties (No. 69).

7. Meat and Split Pea Curry.

Cut a half pound of beef or mutton into small bits and fry as usual with
onions and curry powder. When nicely browned add a cup of split peas
which have been soaking for several hours. Simmer all together in plenty
of water until the meat and peas are tender. Serve with rice.

8. Massala Fry.

This is not really a curry, but is an excellent way of preparing tough
round steak.

Mix two teaspoonfuls of curry powder into a half cup of flour, and pound
by means of a saucer into a pound of round steak. Fry the steak with a
sliced onion until quite brown. Then add a little water and simmer until
the meat is tender. The gravy should be little and rich. Do not cut the
meat. This is a fine casserole dish.

9. Hamburg Steak Curry.

Fry together a pound of hamburg steak, a cup of minced onions, and two
teaspoonfuls of curry powder. When these are quite brown simmer with a
little water until onions are soft. This can either be served rather dry
or with plenty of gravy. In the latter case, serve with rice or kidgeri
(No. 49). A teaspoonful of Worcestershire sauce is a help to this curry.
This curry is very nice and is quickly made. Made dry, a little jar of
it taken to a picnic or on a trip will be found very useful, as it keeps
for days. Indeed, all curried meats keep longer than meats prepared in
other ways. Hambu