CookEat Recipe
Mutton Curry Darjeel
Mutton, vegetables and apple curry inside a crown of hot boiled rice. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0580. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use printed hot-water option, avoiding No. 701 broth. Prepare full No. 490 rice, measure 227 g hot cooked output for crown and retain surplus. Record flour as two LIGHT tablespoons rather than asserting level or heaped mass. Cook mutton curry thoroughly and check tender, using 71°C as a conservative meat endpoint; source forty-five minutes remains a guide. Limites : Final curry volume, finished rice recovery, rind/garlic/parsley amounts and chutney serving are unmeasured.227 g cooked rice must be measured from the actual full 490 batch.
Method
Steps
Step 1
No. 490 boiled rice: Wash 227 g rice in three changes of clean water and drain. Boil in plenty of water with teaspoon salt for the printed twelve minutes, to about three-quarters done; drain.
Step 2
No. 490 boiled rice: Transfer to an oven-safe colander/tray and set in rather slow oven for ten-minute guide with door ajar, fluffing frequently, until fully cooked, dry and separated. Keep the required cooked rice hot for this curry; cool surplus promptly.
Step 3
Measure about 227 g HOT COOKED rice from the completed No. 490 batch; do not treat its 227 g dry input as final crown weight.
Step 4
Brown mutton cubes in butter about ten minutes. Add LIGHT flour, onion, shallots, garlic, diced turnip/apple, chopped pepper/chili/tomato and curry powder; brown/stir six minutes.
Step 5
Add hot water, salt, cayenne, nutmeg and piece of lemon rind. Simmer gently about forty-five minutes until mutton is tender and at least 71°C; remove rind. Arrange measured hot rice in crown form, spoon curry into centre, sprinkle parsley and serve chutney separately.
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