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Meat Curry With Cabbage

(Curry.) - (The Khaki Kook Book)







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).











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