Page:Indian Cookery and Confectionery.djvu/124

100 by little at intervals. Add some water or milk and a few cassia leaves when the meat is properly browned. Add powdered garam-masalla at the end. Keep a little soup if milk is added, otherwise ordinarily no soup should be left in the curry. Use cumin and pepper if desired along with the other spices and do not use curd if milk is to be added. Milk of cocoa-nut may be used instead of cow's milk, but in this case lemon-juice is to be added at the end.

Required:— Meat 1 seer, potato ½ seer, ghee ½ powa, oil 1 chhatak, curd 1 powa, salt 2½ tolas, turmeric 1 tola, ginger 2½ tolas, cumin 1 tola, pepper 1 tola, coriander 1 tola, onions ½ powa, a few pieces of garlic, chillies, cassia leaves, garam-masalla 1 tola, a pinch of sugar.

Method:—Make a paste of all the spices including onions and garlics. Garam-masalla is to be kept entire or pasted separately. Mix thoroughly some oil, a little salt and a part of the pasted spices with the meat cut in big pieces, and keep aside. Peel the potatoes, cut in big pieces and brown them with oil. Boil ghee, fry cassia leaves and a few cloves in it and add the rest of the pasted spices with curd. Stir for a few minutes and add the meat. Stir thoroughly and cover up the pot. Add hot water when the water coming out of the meat dries up. On boiling add potatoes and salt. Add sugar, garam-masalla, and ghee before taking down. Keep a little thick soup.