24/02/2024
“No. 9 – Mutton Curry, as made at the Oriental Club. Cut into small slices 5 onions, place them in a stewpan, with 1-ozs. of butter, and fry a light brown over a slow fire; then add 4 tablespoons of curry powder and 2 of paste; well stir the whole over the fire ten minutes, add the juice of 1 lemon and ½ a teaspoon-full of salt, and 3-lbs. of lean mutton, without bone (leg or chumps will make the best curry); fry again over the fire five minutes, cover it with water, and place it in a slow oven for 3 hours, or until done, and quite tender; by this time it should be almost dry; skim off the fat, and serve the curry with rice in a separate dish.
I have made this curry for many years, and it has been highly approved of by Members of this Club. N.B. Fresh meat should always be used for Curries." Richard Terry, 1861.
This recipe is from one of Britain’s first Indian Cookery Books entitled Indian Cookery written in 1861 by the Oriental Club's then Chef-de-Cuisine – Richard Terry. A limited number of reproductions of this book are available to purchase. Add a touch of Club’s heritage and culinary expertise to your order.
